• Cooking Time:
  • Servings: 4
  • Preparation Time:


  • 1 lg onion, chopped
  • 1/4 tsp saffron threads, crumbled
  • 3 tbsp olive oil
  • 2 cups pearl (Israeli) couscous (10 oz)
  • 2 3/4 cups water or chicken broth
  • 1 med red pepper, diced
  • 1 lb sea scallops
  • 1 lb mussels
  • 8 sml hard shelled clams (2 inches)
  • 2 oz shrimp, peeled
  • 2 oz spanish chorizo, 1/4" pieces
  • 1/2 cup frozen peas, thawed
  • garnish basil leaves


  • Cook half of onion with half of saffron in 1 tbsp oil in 3 quart heavy saucepan, until onions soften.
  • Stir in couscous, then add liquid and salt, simmer, covered until liquid is absorbed and al dente (10 to 12 minutes).
  • While couscous stands, cook bell pepper and rest of onion in 2 tbsp oil with seasoning and rest of saffron in 2 quart saucepan over moderate heat, until vegetables are softened.
  • Pat scallops dry and season.
  • Heat 2 tsps oil in 12 inch Wok over moderately high heat - but not smoking.
  • Sauté scallops (8 at a time) until golden brown and just cooked through (3 to 4 minutes).
  • Transfer to plate.
  • Cook mussels until just open.
  • Seperately do same with clams.
  • Add shrimp together in with clams and chorizo, mussels, and cooked peppers and onions in Wok and stir until shrimp is just cooked through.
  • Stir in couscous, scallops and peas until heated through.
  • May garnish with Basil leaves.


Categories: Main Dish  Shellfish  Stove 

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