For the sauce
3 spoons of oil
100g of squid
4 large prawns
100g of seafood
2 cloves of garlic, minced
1 spoon of grated ginger
2 ripe tomatoes
1 spoon of curry powder
100ml of coconut milk
1/2 teaspoon of ground cinnamon
Salt to taste for the couscous
2 cups of Moroccan couscous
2 cups of chicken or vegetable broth (diluted in water)
Oil
1/2 cup of toasted almonds
1/2 cup of raisins
3 dates, pitted
Salt to taste
Chopped parsley and scallions
Fresh mint leaves and shredded coconut for decoration
For the sauce
3 spoons of oil
100g of squid
4 large prawns
100g of seafood
2 cloves of garlic, minced
1 spoon of grated ginger
2 ripe tomatoes
1 spoon of curry powder
100ml of coconut milk
1/2 teaspoon of ground cinnamon
Salt to taste for the couscous
2 cups of Moroccan couscous
2 cups of chicken or vegetable broth (diluted in water)
Oil
1/2 cup of toasted almonds
1/2 cup of raisins
3 dates, pitted
Salt to taste
Chopped parsley and scallions
Fresh mint leaves and shredded coconut for decoration
Prepare the sauce
In a skillet, heat the oil over medium heat and add the seafood, previously seasoned with salt
Cook for four minutes and set aside
In the same skillet, sauté for three minutes the garlic, ginger, and tomatoes, without skin or seeds, minced
Add the curry powder and coconut milk and let it simmer for another three minutes
Add the ground cinnamon and salt to taste, then set aside
Prepare the couscous
Hydrate the couscous with broth and let it rest for ten minutes
Loosen the grains with your fingers and set aside
In a pan with a drizzle of oil, cook the dried fruits, minced
Add the couscous, season with salt, and sprinkle with parsley
Distribute between two plates
Combine the seafood with the reserved sauce and heat for two minutes
Sprinkle with scallions and serve over the couscous, decorated with fresh mint leaves and shredded coconut.
