Seafood Pearl Couscous en Papillote

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.