Time: 1 ora
Difficulty: Facile

Ingredients for 4 people
250 g couos cous of corn allowed
350 ml of water
2 shallots, chopped or chopped
1 clove of garlic clove
100 g Vesuvian cherry tomatoes
250 g of mussels
500 g shrimp shrimp
250 g frozen peas
1 bunch of fresh parsley
1 small bunch of thyme
1/4 glass of white wine
Extra virgin olive oil
salt up
ground black pepper

Time: 1 hour Time: 1 hour
Difficulty level: easy

Procedure 
Put the water to boil in a saucepan, meanwhile pour the couscous into a large bowl, season with salt and pour over it the boiling water, close the bowl with film and let stand for 10 minutes.
In the meantime, remove the petiole from the tomatoes, divide initially in two and then in 4 segments, set aside in a bowl.
Clean the garlic and remove the soul, chop finely, place in a pan with two spoonfuls of oil, allow to brown some instant, immediately add the previously washed mussels without the drool, mix with a spoon for a few minutes on high heat, blend with white wine, allow to evaporate and sprinkle with a pinch of parsley, do not salt the preparation.
Clean the shrimp from the carapace, heat a pan with two tablespoons of oil and half of the shallot, leave to brown a few minutes on a low heat and put to scalp the fish, blend with white wine and after a few minutes remove the pan from the fire, Season to taste with salt.
In another pan, sauté the remaining shallot and add the peas and cook over a high heat for about 5 minutes if necessary, add the cooking water of the mussels to soften them, add salt and pepper after cooking.
At this point resume the couscous, stir with a fork continuously so that you can shell all the beans well, when everything is cold, add the mussels, shrimp, peas and cherry tomatoes, adjust if necessary to salt, mix well and serve.