It was all Italian in the kitchen this morning as Lauren was joined by Chef Mary Ann from Gigi’s Cucina Povera and Frank Ingrasciotta, actor and playwright of “Blood Type: Ragu“, the one man show that is now on stage at the Shea’s Smith Theatre. Mary Ann made a delicious CousCousalla Trapanese. Check out the recipe below!
2 cups Couscous
½ tsp Saffron
¼ tsp Turmeric
3 cups Water
½ slivered Red onion
2 cups Canned or fresh peeled tomatoes
1 clove Chopped Garlic
¼ cupWhite wine
Tbsp. Fresh parsley
Tbsp. Fresh basil
16 oz Cod
Heat water to boil with saffron and turmeric. Put the couscous in metal bowl and pour boiling water over it. Cover and steep 10 minutes. Fluff with fork. Fluff with hands.rub between hands to separate kernels.
In saute pan in olive oil saute shrimp until pink, remove from pan, saute onion until it’s translucent. Then add the chopped garlic, tomatoes and white wine and bring to boil
Then add cod,shrimp, mussels, fresh herbs, Kosher salt and pepper. Cover to steam. After about 5-10 minutes (or until the mussels open) pour the seafood and broth over the cooked couscous