New York Times
Pearl Couscous With Shrimp and Clams
Author:Yotam Ottolenghi
15 Ingredients
1 hour 30 mins
Pearl couscous, also known as Israeli or giant couscous, is cooked here in a stock made from the heads and shells of the shrimp, making it wonderfully rich yet equally soothing. Put the pan in the center of your dining table, alongside something green (steamed French beans or sautéed chard or spinach), and you’ve got a real celebration.
Serves
1
Serves
1
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