Mussels and Shrimp in Roasted Tomato Almond Sauce with Pearl Couscous and Mint

Instructions

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   1. Preheat the oven to 220 °C / 425 °F. Place the tomatoes, red onion, and 3 garlic cloves on a tray. Add 2 tablespoons olive oil, sweet paprika, ground cumin, red pepper flakes, 1/2 teaspoon salt, and a little black pepper. Roast for 20 minutes, until the tomatoes are browned and very tender.

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   2. While the vegetables roast, toast the sliced almonds in a dry skillet over medium heat for 2 to 3 minutes until golden. Set aside.

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   3. Heat 1 tablespoon olive oil in a medium saucepan. Add the pearl couscous and toast for 1 minute, stirring. Pour in 360 ml / 1 1/2 cups of the hot stock, add 1/4 teaspoon salt, reduce the heat, and cook for 8 to 10 minutes until tender and the liquid is almost fully absorbed. Stir in the butter, half of the parsley, and half of the lemon zest. Cover and keep warm.

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   4. Transfer the roasted tomatoes, onion, roasted garlic, tomato paste, half of the toasted almonds, 120 ml / 1/2 cup of the remaining stock, and half of the lemon juice to a blender. Blend until thick and fairly smooth.

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   5. Season the shrimp with a pinch of salt, black pepper, and a little of the remaining lemon zest. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Sauté the shrimp for 1 to 2 minutes per side until they just turn opaque. Remove and set aside.

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   6. In the same skillet, add the last tablespoon of olive oil and 1 minced garlic clove. Cook for 20 seconds. Add the mussels and the dry white wine. Cover and cook for 4 to 5 minutes, shaking the skillet once, until the mussels open. Discard any that stay closed.

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   7. Lower the heat to medium. Pour the roasted tomato sauce into the skillet with the mussels and stir gently. Return the shrimp to the skillet along with the chopped mint, the rest of the parsley, the remaining lemon juice, and a little black pepper. Cook 1 to 2 minutes more to bring everything together.

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   8. Taste and adjust with the remaining salt if needed. Spoon pearl couscous onto each plate, top with the mussels and shrimp and their sauce, then finish with the reserved toasted almonds, extra mint, and the rest of the lemon zest.