Moroccan seafood stew with couscous

Ingredients:

• 1 cup couscous
• 2 tbsp. l. olive oil
• 1 onion, sliced ​​into thin half rings
• 1 tbsp paprika
• 1 tbsp. l. ground cumin
• 1 box (735 g) of chopped tomatoes or 2 x 400 g cans of canned chopped tomatoes
• 220 g green beans, ends removed, pods cut into 2 cm pieces.
• 0.5 cup pitted green olives + 1/4 cup brine
• 0.5 cups coarsely chopped fresh cilantro + extra for serving
• 900 g of mussels, washed with a brush and de-bearded
• 340 g medium shrimp, peeled and deveined

Preparation:

1. Place the couscous in a medium heatproof bowl, add 1 cup boiling water, and stir. Cover with plastic wrap and set aside.
2. Heat the olive oil in a large heavy-bottomed saucepan or Dutch oven over medium heat. Add the onion and cook, stirring frequently, until softened, about 5 minutes. Add the paprika, cumin, 1 teaspoon of salt, and a pinch of freshly ground black pepper. Cook, stirring, until the onion is coated with the spices, about 1 minute.
3. Stir in 0.5 cups water, tomatoes, green beans, olives with brine, and cilantro. Bring to a boil and simmer until slightly reduced, about 5 minutes.
4. Add the mussels. Cover and cook until they begin to open, 3-5 minutes. Add the shrimp; continue cooking, covered, until the mussels open and the shrimp turn opaque and pink, about 5 minutes.
5. Discard any unopened mussels. Fluff the couscous with a fork. Divide among plates; top with the stewed seafood and sprinkle with cilantro.