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
Mussels & Mediterranean Couscous
with zesty baby tomatoes & Danish-style feta
Hands on Time: 20 - 35 minutes
Overall Time: 30 - 45 minutes
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
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.
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.
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.
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.
Frequently Asked Questions
What is the preparation time for Mussels & Mediterranean Couscous?
The preparation time for Mussels & Mediterranean Couscous with zesty baby tomatoes & Danish-style feta is between 20 and 35 minutes.
What is the total time required to make Mussels & Mediterranean Couscous with zesty baby tomatoes & Danish-style feta?
The total time required to make Mussels & Mediterranean Couscous with zesty baby tomatoes & Danish-style feta is between 30 and 45 minutes.
How many servings does Mussels & Mediterranean Couscous provide?
4 servings
What are the main ingredients in Mussels & Mediterranean Couscous?
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
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?
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
How many calories does Mussels & Mediterranean Couscous have?
4056 calories
How much fat content does Mussels & Mediterranean Couscous have?
grams
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