This is a very swift, but delicious dish. Make sure you get hold of good quality seafood.

Serves 2

Ingredients

  • 1 shallot, finely chopped
  • 2 garlic cloves, finely sliced
  • Leaves from 3 sprigs of thyme
  • 1/2 celeriac, cubed
  • Stalks from 3 big Rainbow chards (reserving the leaves for the sauce), sliced
  • 200g giant cous cous (wholegrain, white or mixed)
  • 400ml fish stock (or just water)
  • 1 tablespoon of chopped parsley for decoration
  • Zest from half a lemon
  • 100g raw prawns
  • 10-15 raw live mussels
  • 10-15 raw live clams
  • The sauce:
  • 2 tablespoons of oil
  • 1 clove of garlic, chopped
  • The leaves from the Rainbow chard, chopped
  • Juice from half a lemon

Method

Preheat the oven to 200C
Start by frying off the chopped shallot with a large pinch of salt
When starting to caramelise, add the chard stalks, garlic and thyme and cook for a couple more minutes
Add the cous cous and simmer for 5-6 minutes, until the cous cous is just tender
Add the lemon zest and stir
Scatter the top with the seafood and place into the oven for 5 minutes or until the mussels and clams have all opened up and the plane have turned pink and are cooked through
In the meantime, heat the oil for the sauce and add all the ingredients (apart form the lemon juice)
Blend with enough water to create a smooth sauce, season to taste
Serve the seafood cous cous with a drizzle of the sauce and the chopped parsley

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