Couscous with Chicken and Shrimp
Couscous alla Trapanese

Serves: 6

Sauce:
1 red onion (cleaned and chopped)
½ cup olive oil
6 garlic cloves
12 leaves Basil (torn)
½ cup parsley (coarsely chopped)
4 tablespoons tomato paste
3 cup chicken stock
1 ½ pound tomatoes (blanched, seeded, coarsely chopped)

Sauté the onions in the olive oil until soft approximately 5 minutes
Add garlic and cook another 2-3 minutes
Add the tomato paste and cook and additional 3 minutes
Add chicken stock, tomatoes, herbs
Bring to simmer
Season with salt and pepper
Cook until reduced by half around 30 minutes

1 chicken 3 pounds (cut into 10 pieces)
2 pounds calamari (cleaned and cut into ½" rings)
1 pound prawns 21/25 (cleaned tail left on)
1 ½ pound halibut (cut into 6 pieces)

Add chicken
Cook for 10 minutes
Add the halibut, calamari and stew for approximately 30 minutes or until chicken is cooked
Add prawns and cook for 8-10 minutes

For the couscous:
4 cup couscous
6 cup chicken stock
2 Bay leaves
pinch of saffron
Salt and pepper

Bring chicken stock to a simmer
Add bay leaves, saffron, salt and pepper
Steep for 5 minutes
Place couscous in a large shallow dish
Pour stock over couscous
Cover with plastic wrap and let couscous sit for 10-15 minutes
Fluff with fork
Place the couscous on a serving platter and pour sauce with the fish and meat on top
Garnish with chopped parsley (1/4 cup)

Wine Recommendation:
Bolla Soave
To learn more about Bolla Wines of Italy visit Bolla.com.
Live passionately, but drink responsibly.