📝 About This Recipe
Transport your senses to the breezy Atlantic coast of Essaouira with this vibrant, aromatic seafood couscous. Unlike the heavy meat-based tagines of the interior, this coastal variation celebrates the ocean's bounty, featuring succulent shrimp and tender calamari simmered in a golden saffron and tomato broth. It is a lighter, more delicate expression of Moroccan culinary artistry, where the fluffiness of the grain meets the briny sweetness of the sea.
🥗 Ingredients
The Seafood
- 1 pound Large Shrimp (peeled and deveined, tails left on)
- 1/2 pound Calamari (cleaned, bodies cut into rings, tentacles kept whole)
The Couscous Base
- 2 cups Instant Couscous (fine or medium grain)
- 3 tablespoons Extra Virgin Olive Oil (divided use)
- 2 cups Hot Seafood Stock (or boiling water with a pinch of salt)
- 1 tablespoon Unsalted Butter (chilled)
The Aromatic Broth (Marka)
- 1 Yellow Onion (finely grated or minced)
- 3 cloves Garlic (minced)
- 2 Roma Tomatoes (grated, skins discarded)
- 2 Carrots (peeled and sliced into thin rounds)
- 1 Zucchini (sliced into half-moons)
- 1 can Chickpeas (rinsed and drained)
- 1 teaspoon Ground Ginger
- 1/2 teaspoon Turmeric
- 1 generous pinch Saffron Threads (crushed into 2 tbsp warm water)
- 1 small bunch Cilantro and Parsley (tied together with kitchen twine)
For Garnish
- 1/4 cup Fresh Cilantro (roughly chopped)
- 1 Lemon (cut into wedges)
👨🍳 Instructions
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1
In a large deep skillet or a traditional tagine, heat 2 tablespoons of olive oil over medium heat. Add the grated onion and sauté for 5 minutes until soft and translucent.
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2
Stir in the minced garlic, ginger, and turmeric. Cook for 1 minute until fragrant, being careful not to burn the garlic.
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3
Add the grated tomatoes and the saffron-infused water. Simmer for about 5 minutes until the tomatoes have broken down into a thick sauce.
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4
Pour in 3 cups of water (or seafood stock). Add the carrots, the herb bouquet (cilantro/parsley bundle), and a generous pinch of salt and pepper. Bring to a boil, then reduce heat and simmer for 15 minutes.
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5
While the broth simmers, prepare the couscous. Place the dry grains in a large heat-proof bowl. Drizzle with 1 tablespoon of olive oil and rub the grains between your palms to coat them—this prevents clumping.
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6
Pour 2 cups of boiling seafood stock or water over the couscous. Cover the bowl tightly with plastic wrap and let it sit for 10 minutes.
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7
Back to the broth: Add the zucchini and chickpeas. Simmer for another 8-10 minutes until the vegetables are tender but not mushy.
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8
Gently place the shrimp and calamari rings into the simmering broth. Cook for only 3-4 minutes. The shrimp should turn pink and opaque, and the calamari should be just firm. Do not overcook or they will become rubbery.
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9
Remove the herb bouquet from the broth and discard. Taste the broth and adjust salt or pepper if needed.
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10
Uncover the couscous. Add the chilled butter and use a fork to fluff the grains vigorously, breaking up any lumps until the couscous is light and airy.
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11
To serve, mound the couscous on a large communal platter. Create a well in the center.
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12
Use a slotted spoon to arrange the seafood and vegetables over the couscous, then ladle a few spoonfuls of the aromatic broth over the top. Serve the remaining broth in a side bowl.
💡 Chef's Tips
Always rub the dry couscous with olive oil before adding liquid; this ensures every grain remains separate and fluffy. If you have access to it, use Ras el Hanout spice blend for a deeper, more complex flavor profile. To ensure tender calamari, add it at the very last minute; seafood continues to cook in the residual heat of the broth. If the broth seems too thin, mash a few of the cooked chickpeas against the side of the pot to naturally thicken the sauce. For an authentic touch, use a 'Couscoussier' to steam the grains over the simmering broth for maximum flavor absorption.
🍽️ Serving Suggestions
Pair with a crisp, chilled Moroccan Gris or a dry Rosé to complement the delicate seafood. Serve with a side of Harissa paste for those who prefer a spicy kick. A simple Moroccan salad of diced cucumbers, tomatoes, and mint makes a refreshing side. Finish the meal with traditional hot Mint Tea and almond-based pastries. Provide extra lemon wedges to brighten the briny flavors of the calamari.