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Ingredients

• 2 1/4 pounds mussels, clean and tightly closed (or a mix of mussels and shrimp in the shell)
• 1 onion, finely chopped
• Olive oil
• 2 cups fish, chicken or vegetable stock
• 2-3 cloves garlic, chopped
• 1 handful flat-leaf parsley, roughly chopped
• 1-2 fresh chilies, chopped (optional)
• 1 pinch saffron (optional)
• 1 teaspoon ground cumin (optional)
• 1/2 teaspoon ground coriander (optional)
• 1/4 teaspoon ground cinnamon (optional)
• 1 pound wholewheat couscous, or regular couscous if wholewheat isn't available
• Sea salt and freshly ground black pepper
• Flat-leaf parsley, chopped, for sprinkling
• Harissa paste (optional), for serving*

Description

Mussel And Tomato Couscous - The Huffington Post

Kitchen Daily