Prawns and Cauliflower in a Tomato-Feta Sauce over Couscous
INGREDIENTS
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1 tablespoon extra-virgin olive oil
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3 scallions sliced into 2" long pieces, about 3/4 cup
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1/4 teaspoon kosher salt (or a pinch of table salt)
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3/4 pound large shrimp, peeled and deveined
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4 tablespoons extra-virgin olive oil, divided
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1 cup dry white wine
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2 pounds clams, cleaned
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1 1/2 tablespoon Chunky Garlic Paste (or 1 tablespoon thinly sliced garlic)
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3 cups chopped cauliflower (1/2 head)
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1 red pepper, coarsely chopped (about 1 cup)
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1/2 cup raisins packed
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1 tablespoon balsamic vinegar
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1 28-ounce peeled whole tomatoes
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1/2 cup vegetable broth
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1/2 teaspoon kosher salt (or 1/4 teaspoon table salt)
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2 teaspoons harissa (or to taste)
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1 teaspoon dried oregano
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1 teaspoon fennel seed
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1/2 teaspoon dried Valencia orange peel
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1 cup cooked garbanzo beans (chickpeas)
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8 pieces feta, cut into 1/2" squares, plus more for serving
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2 cups cooked Israeli couscous
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