Quick & Easy

Toasted Sardinian couscous

Toasted sardinian couscousAustralian House & Garden
1H 5M



1.Preheat oven to moderate, 180°C (160°C fan-forced).
2.Prepare crab. Lift flap on underside of crab and lever off top shell in one piece; discard. Remove gills or spongy parts under shells; lightly rinse under cool tap water. Using a large sharp knife, cut crab in half.
3.Place fregola on a baking tray; toast in oven 6 minutes, or until light brown. Remove from oven and set aside.
4.Meanwhile, place oil in a heavy-based saucepan over medium-high heat. Add onion, garlic and capsicum; saute 5 minutes, or until softened. Stir in capers, chilli, anchovy and bay leaf; cook a further 3 minutes.
5.Add crab and fregola; cook 3-5 minutes. Pour in white wine to deglaze. Add mussels, cod and fish stock.
6.Cover; simmer about 8 minutes. Add tomato and cover; cook a further 2-3 minutes.
7.Garnish with parsley and drizzle with olive oil to serve.

Related stories