the Breville Test Kitchen

Seafood Pearl Couscous en Papillote

Name: Seafood Pearl Couscous en Papillote
Cook time: 600 s
Total time: 2100 s
Yield: Serves 2
Ingredients: ½ cup (3 oz) pearl couscous; ½ cup (4 fl oz) warm water; ¼ tsp kosher salt; 1 medium Roma tomato - diced; Cooking oil spray; 10 mussels - debearded and cleaned, approximately 10½ oz; 24 clams - cleaned, approximately 10½ oz; 6 peeled and deveined jumbo shrimp - approximately 7 oz; ¼ cup coarsely chopped flat-leaf parsley; 1 lemon - cut into wedges; ⅓ cup (2¾ fl oz) white wine; ⅓ cup (2¾ fl oz) warm water; ¼ cup (2 fl oz) extra-virgin olive oil; 1 tbsp tomato paste; 2 cloves garlic - minced; ¼ tsp crushed red pepper flakes - optional; Kosher salt - to season

Seafood and pearl couscous come together effortlessly in this en papillote dish, where everything gently steams in a neat parchment parcel. Inspired by Sardinian fregola with clams (fregole sarde), it delivers briny, sun-drenched flavor with a quietly elegant finish.

35 mins total time

10 mins active time

Easy

Serves 2

Ingredients

Measurements:

For the couscous

½ cup (3 oz) pearl couscous
½ cup (4 fl oz) warm water
¼ tsp kosher salt
1 medium Roma tomato
diced
Cooking oil spray
10 mussels
debearded and cleaned, approximately 10½ oz
24 clams
cleaned, approximately 10½ oz
6 peeled and deveined jumbo shrimp
approximately 7 oz
¼ cup coarsely chopped flat-leaf parsley
1 lemon
cut into wedges

For the sauce

⅓ cup (2¾ fl oz) white wine
⅓ cup (2¾ fl oz) warm water
¼ cup (2 fl oz) extra-virgin olive oil
1 tbsp tomato paste
2 cloves garlic
minced
¼ tsp crushed red pepper flakes
optional
Kosher salt
to season

Instructions

1
Place couscous in a small bowl and stir in the water and salt. Set aside to hydrate for a minimum of 10 minutes, then drain. Meanwhile, continue to the next step.
2
Place the tomato in a small bowl and season with 2 pinches of salt. Stir to combine and set aside until required. To make the sauce, place the wine, water, extra-virgin olive oil, tomato paste, garlic, red pepper flakes and salt to season, in a liquid measuring cup and whisk to combine. Set aside until required.
3
Insert the wire rack into position 5. Set the oven to Air Fry, Super Convection, 390°F, for 18 minutes and press Start to preheat. Meanwhile, continue to the next step.
4
Place a rectangular piece of parchment paper approximately 10-inch x 18-inch, on top of a piece of lightly greased foil, approximately 12-inch x 20-inch. Lightly grease the parchment paper. Repeat this process to create a second sheet.
5
Place 1 sheet of the foil and parchment onto the pizza pan or flat tray. Spread the couscous in an even layer on the parchment paper and scatter over the tomato mixture. Layer the mussels, clams and shrimp on top.
6
Top with the second sheet of foil and parchment. Fold and crimp the edges of the two shorter sides and one longer side until well sealed. Slide the parcel into the roasting pan. With the parcel open, tilt the pan and pour in the sauce. Fold and crimp the remaining edge until well sealed.
Tip: Folding and crimping the corners of the parcel will minimize leakage during cooking. Keeping the final sealed edge raised against the rim of the roasting pan will also help prevent leaks.
7
Once preheated, place the pan in the oven and air fry for 18 minutes.
8
Carefully open the parcel. The mussels and clams are ready when the shells are open. If not, reseal the parcel well and air fry a little longer. 
Tip: Discard any mussels or clams that didn't open.
9
Pour the contents of the parcel into a large bowl. Add the parsley and adjust the seasoning if needed. Stir to combine.
10
Spoon the couscous and seafood into shallow bowls, making sure each serving gets a bit of everything. Serve with lemon wedges on the side and enjoy while it’s warm and fragrant.