Part of the reason I love this dish is its versatility. Mix up your fish selection by using halibut, black cod or even salmon, add shrimps or take out the squid – it all tastes wonderful. You can also replace the fish with cubed chicken breasts, if you prefer. Cut the fennel, pepper and zucchini into a small dice so they look attractive in the finished dish. If you are not strictly following the Mediterranean way of eating, then include 3 ounces of chorizo sausage for flavouring.

Serves: 4

INGREDIENTS

• 3 tablespoons olive oil
• 1 cup chopped onion
• 1 cup chopped carrot
• 1 tablespoon chopped garlic
• 1 cup diced fennel
• 1/2 red pepper, diced
• 1 cup diced zucchini
• 1 cup pearl (Israeli) couscous
• 1/2 cups chicken stock
• 1 cup canned tomatoes, chopped in juice
• 1/2 teaspoon chili flakes
• Salt and freshly ground pepper
• 1 cup fresh peas
• 500 grams mussels (about 12)
• 250 grams clams (about 16)
• 175 grams squid, cut into 1/2-inch rings
• 2 tablespoons chopped parsley

METHOD

Heat oil in a large skillet over medium heat. Add onion, carrot and garlic. Sauté until beginning to soften, about 3 minutes. Add fennel and pepper and sauté for another 2 minutes, or until just tender.

Add zucchini and pearl couscous. Cook until zucchini is slightly softened and couscous is toasted, about 2 minutes. Pour in stock and tomatoes. Season with chili flakes, salt and pepper.

Simmer for 3 minutes, or until the couscous begins to absorb the liquid. Stir in peas. Add all of the seafood and cover skillet. Cook for 5 minutes, or until seafood is just cooked, mussels and clams are open and couscous is tender. Add additional stock if needed. Garnish with parsley and serve at once.