Chickpea couscous pie with seafood

Imagine creating mouthwatering memories sitting at a restaurant on the water, fresh breezes from the sea wafting through the open window, eating a delicious couscous dish chock full of fresh seafood pulled from the gorgeous waters surrounding the island. Right on the Mediterranean Sea, somewhere in Italy! 

Dream no more! Today we bring you a fine dining Mediterranean dish with seafood and delicate couscous. You will love this recipe, not only it will bring a taste of the Mediterranean Riviera to your home, but it is also very healthy. It features our favorite Chickpea couscous, fresh seafood of your preference and maybe a glass of wine! Grab your ingredients and let’s dive into this summer experience. 

Here is how to prepare this delicious Chickpea couscous pie with seafood

• Preparation: 10 minutes
• Cooking: 10 minutes
• Portions: 2 cupcakes

Ingredients: 

• 80 ml of water
• 80 grams of Martino chickpea couscous 
• 1 teaspoon of salt
• 1 tablespoon extra virgin olive oil
• 1 clove of garlic
• 250 grams of Seafood
• 2 tablespoons of white wine
• Extra virgin olive oil as needed
• Parsley as needed

Preparation

Hydrate the Couscous

In a medium, heavy-bottomed saucepan over medium heat, pour 80 ml of water add a pinch of salt, and one teaspoon of Extra Virgin Olive Oil. Bring it to a simmer. 

Turn off the heat and pour evenly 80 grams of Martino Chickpea Couscous. Cover with a lid and let the couscous absorb all the water slowly for about 4-5 minutes. After the necessary time, fluff the couscous with the help of a fork. Transfer the hydrated couscous to a mixing bowl. 

Prepare the seafood

Soak your clams and mussels for 20 minutes in fresh water just before cooking. As the shells breathe they filter water. When the fresh water is filtered, the clam pushes salt water and sand out of their shells. After 20 minutes, the shells will have cleaned themselves of much of the salt and sand they have collected.

Add a clove of garlic in a non-stick pan, pour a little extra virgin olive oil, and add the clams and mussels. Light the fire, cover with a lid and wait for the shells to open. Once opened, add the shrimp, pour 2 tablespoons of white wine and let it evaporate. Cook for about 5 minutes. Season with salt and pepper.

Prepare your couscous patties

Add the juices of the cooked seafood to season the couscous. When the seafood is ready, pour the broth, which was created during cooking, into the rehydrated couscous, then form two patties. Lay the seafood on your patties and sprinkle with freshly cut parsley.

Serve the couscous 

Serve this mouth-watering appetizer warm before great seafood of fish lunch. You can also add your favorite sauce on top. 

Notes 

Before steaming the clams, they should all be closed. If any of your clams are open, give them a tap and if they stay open, then it is bad and you should take it out of your batch to prevent it from ruining the other clams. After you have steamed the clams, most of them should be open.

Clams cooked in the shell will open when they are done. Any clams that do not open should be discarded as this is an indication that they were not alive when they went into the pot. Shucked clam meats will turn opaque and firm-textured, and their edges will curl slightly.

Whether you can travel to the Mediterranean riviera or not save this light and delicious recipe inspired by the region to bring the smell and taste of the sea into your kitchen. Paired with a fresh salad and whine cold wine chickpea couscous pie with seafood makes the perfect appetizer that will satisfy even the most demanding gourmet. Give it a try and don’t forget to subscribe to get all the Martino recipes directly in your inbox.

This recipe is simply brilliant. It is so easy, tasty, healthy, and full of summer by the sea aromas. It will delight your guests and showcase the hidden chef inside you. Next time you want to impress take this recipe out of your “drawer” and leave us a comment to tell us about your couscous seafood experience!