What are the main ingredients in Mussels & Mediterranean Couscous?

Oil (cooking, olive or coconut), Salt & Pepper, Water

What is the nutritional information of Mussels & Mediterranean Couscous?

Calories: 4056, Carbs: 81 grams, Fat: grams, Protein: 49.1 grams, Sugar: 10 grams, Salt: 1067 grams

How do I prepare Mussels & Mediterranean Couscous?

CREAMY SEAFOOD SAUCE: Place a pan over medium-high heat with a drizzle of oil. When hot, fry the grated garlic until fragrant, 30 seconds - 1 minute (shifting constantly). Remove from the pan and place in a bowl. Add the kewpie mayo, the chilli flakes (to taste), the hard cheese, 60ml of water, and seasoning. Mix to combine and set aside. CRACK ON WITH THE COUSCOUS: Boil the kettle. Place the couscous in a bowl with 150ml of boiling water. Stir through a drizzle of olive oil and seasoning. Cover and steam until rehydrated, 5-8 minutes. Fluff with a fork. ZESTY BABY TOMATOES: Rinse, pick, and roughly chop the mixed herbs. In a bowl, toss together the quartered tomatoes, the juice from 2 lemon wedges, the lemon zest (to taste), a drizzle of olive oil, and seasoning. Set aside. MOUTHWATERING MUSSELS: Return the pan to medium-high heat. Place the mussels in the pan with a squeeze of lemon juice, a splash of water, and seasoning. Cover and simmer until the mussels are heated through, 3-5 minutes (don’t worry, they are pre-cooked!). Remove from the heat and set aside. GET A LOAD OF THIS: When the couscous is done, toss through the drained feta, ¾ of the chopped herbs, the dressed tomatoes with any remaining lemon dressing, and the shredded leaves. Season and set aside. WELL DONE!: Make a generous bed of the loaded couscous and top with the cooked mussels. Drizzle over the creamy sauce and garnish with the remaining chopped herbs.

What should be prepared from my kitchen to make Mussels & Mediterranean Couscous?

Oil (cooking, olive or coconut), Salt & Pepper, Water

Mussels & Mediterranean Couscous

After you taste this dish, Chef, your shellfish side will come out! Because who would want to share a meal made from a bed of couscous dotted with creamy crumblings of feta, fresh herbs & zesty tomatoes. This is topped with mussels and drizzled in a one-of-a-kind UCOOK creamy sauce.

Mussels & Mediterranean Couscous

with zesty baby tomatoes & Danish-style feta

Hands on Time: 20 - 35 minutes

Overall Time: 30 - 45 minutes

Download the Recipe for 2

Ingredients:

Baby Tomatoes
Couscous
Danish-style Feta
Dried Chilli Flakes
Garlic Clove
Garlic Cloves
Grated Italian-style Hard Cheese
Green Leaves
Kewpie Mayo
Lemon
Lemons
Mixed Herbs
Mussels

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water

Photo of Mussels & Mediterranean Couscous

Serves 1

CRACK ON WITH THE COUSCOUS
Boil the kettle. Place the couscous in a bowl with 75ml of boiling water. Stir through a drizzle of olive oil and seasoning. Cover and steam until rehydrated, 5-8 minutes. Fluff with a fork.
CREAMY SEAFOOD SAUCE
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the grated garlic until fragrant, 30 seconds - 1 minute (shifting constantly). Remove from the pan and place in a bowl. Add the kewpie mayo, the chilli flakes (to taste), the hard cheese, 30ml of water, and seasoning. Mix to combine and set aside.
ZESTY BABY TOMATOES
Rinse, pick, and roughly chop the mixed herbs. In a bowl, toss together the quartered tomatoes, the juice from 1 lemon wedge, the lemon zest (to taste), a drizzle of olive oil, and seasoning. Set aside.
MOUTHWATERING MUSSELS
Return the pan to medium-high heat. Place the mussels in the pan with a squeeze of lemon juice, a splash of water, and seasoning. Cover and simmer until the mussels are heated through, 3-5 minutes (don’t worry, they are pre-cooked!). Remove from the heat and set aside.
GET A LOAD OF THIS
When the couscous is done, toss through the drained feta, ¾ of the chopped herbs, the dressed tomatoes with any remaining lemon dressing, and the shredded leaves. Season and set aside.
WELL DONE!
Make a generous bed of the loaded couscous and top with the cooked mussels. Drizzle over the creamy sauce and garnish with the remaining chopped herbs.

Couscous - 75ml
Garlic Clove - 1
Kewpie Mayo - 50ml
Dried Chilli Flakes - 5ml
Grated Italian-style Hard Cheese - 30ml
Mixed Herbs - 9g
Baby Tomatoes - 80g
Lemon - 1
Mussels - 200g
Danish-style Feta - 30g
Green Leaves - 20g

Download the Recipe

Serves 2

CRACK ON WITH THE COUSCOUS
Boil the kettle. Place the couscous in a bowl with 150ml of boiling water. Stir through a drizzle of olive oil and seasoning. Cover and steam until rehydrated, 5-8 minutes. Fluff with a fork.
CREAMY SEAFOOD SAUCE
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the grated garlic until fragrant, 30 seconds - 1 minute (shifting constantly). Remove from the pan and place in a bowl. Add the kewpie mayo, the chilli flakes (to taste), the hard cheese, 60ml of water, and seasoning. Mix to combine and set aside.
ZESTY BABY TOMATOES
Rinse, pick, and roughly chop the mixed herbs. In a bowl, toss together the quartered tomatoes, the juice from 2 lemon wedges, the lemon zest (to taste), a drizzle of olive oil, and seasoning. Set aside.
MOUTHWATERING MUSSELS
Return the pan to medium-high heat. Place the mussels in the pan with a squeeze of lemon juice, a splash of water, and seasoning. Cover and simmer until the mussels are heated through, 3-5 minutes (don’t worry, they are pre-cooked!). Remove from the heat and set aside.
GET A LOAD OF THIS
When the couscous is done, toss through the drained feta, ¾ of the chopped herbs, the dressed tomatoes with any remaining lemon dressing, and the shredded leaves. Season and set aside.
WELL DONE!
Make a generous bed of the loaded couscous and top with the cooked mussels. Drizzle over the creamy sauce and garnish with the remaining chopped herbs.

Couscous - 150ml
Garlic Clove - 1
Kewpie Mayo - 100ml
Dried Chilli Flakes - 10ml
Grated Italian-style Hard Cheese - 60ml
Mixed Herbs - 15g
Baby Tomatoes - 160g
Lemon - 1
Mussels - 400g
Danish-style Feta - 60g
Green Leaves - 40g

Download the Recipe

Serves 3

CRACK ON WITH THE COUSCOUS
Boil the kettle. Place the couscous in a bowl with 225ml of boiling water. Stir through a drizzle of olive oil and seasoning. Cover and steam until rehydrated, 5-8 minutes. Fluff with a fork.
CREAMY SEAFOOD SAUCE
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the grated garlic until fragrant, 30 seconds - 1 minute (shifting constantly). Remove from the pan and place in a bowl. Add the kewpie mayo, the chilli flakes (to taste), the hard cheese, 90ml of water, and seasoning. Mix to combine and set aside.
ZESTY BABY TOMATOES
Rinse, pick, and roughly chop the mixed herbs. In a bowl, toss together the quartered tomatoes, the juice from 3 lemon wedges, the lemon zest (to taste), a drizzle of olive oil, and seasoning. Set aside.
MOUTHWATERING MUSSELS
Return the pan to medium-high heat. Place the mussels in the pan with a squeeze of lemon juice, a splash of water, and seasoning. Cover and simmer until the mussels are heated through, 3-5 minutes (don’t worry, they are pre-cooked!). Remove from the heat and set aside.
GET A LOAD OF THIS
When the couscous is done, toss through the drained feta, ¾ of the chopped herbs, the dressed tomatoes with any remaining lemon dressing, and the shredded leaves. Season and set aside.
WELL DONE!
Make a generous bed of the loaded couscous and top with the cooked mussels. Drizzle over the creamy sauce and garnish with the remaining chopped herbs.

Couscous - 225ml
Garlic Cloves - 2
Kewpie Mayo - 150ml
Dried Chilli Flakes - 15ml
Grated Italian-style Hard Cheese - 90ml
Mixed Herbs - 24g
Baby Tomatoes - 240g
Lemons - 2
Mussels - 600g
Danish-style Feta - 90g
Green Leaves - 60g

Download the Recipe

Serves 4

CRACK ON WITH THE COUSCOUS
Boil the kettle. Place the couscous in a bowl with 300ml of boiling water. Stir through a drizzle of olive oil and seasoning. Cover and steam until rehydrated, 5-8 minutes. Fluff with a fork.
CREAMY SEAFOOD SAUCE
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the grated garlic until fragrant, 30 seconds - 1 minute (shifting constantly). Remove from the pan and place in a bowl. Add the kewpie mayo, the chilli flakes (to taste), the hard cheese, 120ml of water, and seasoning. Mix to combine and set aside.
ZESTY BABY TOMATOES
Rinse, pick, and roughly chop the mixed herbs. In a bowl, toss together the quartered tomatoes, the juice from 4 lemon wedges, the lemon zest (to taste), a drizzle of olive oil, and seasoning. Set aside.
MOUTHWATERING MUSSELS
Return the pan to medium-high heat. Place the mussels in the pan with a squeeze of lemon juice, a splash of water, and seasoning. Cover and simmer until the mussels are heated through, 3-5 minutes (don’t worry, they are pre-cooked!). Remove from the heat and set aside.
GET A LOAD OF THIS
When the couscous is done, toss through the drained feta, ¾ of the chopped herbs, the dressed tomatoes with any remaining lemon dressing, and the shredded leaves. Season and set aside.
WELL DONE!
Make a generous bed of the loaded couscous and top with the cooked mussels. Drizzle over the creamy sauce and garnish with the remaining chopped herbs.