# Cockles with Pearl Couscous

This dish features small cockle clams cooked with pearl couscous, prepared similarly to linguini with clams but with the couscous absorbing the flavorful clam broth.

- Cuisine: Moroccan
- Category: Drink
- Language: en

## Ingredients

- cockles
- garlic
- aromatics
- white wine
- pearl couscous
- extra liquid
- butter
- salt
- pepper
- lemon juice
- parsley
- lemon zest
- flaky salt

## Instructions

1. Sauté some garlic and aromatics.
2. Add the cockles and white wine.
3. Cover them until all the cockles open up.
4. Take out the cockles.
5. Add the pearl couscous directly to the broth to soak up the white wine and clam juice.
6. Add a little bit of extra liquid to help the couscous cook down.
7. Once the couscous is almost done, add butter, salt, pepper, and a little bit of lemon juice.
8. Stir in a bunch of parsley.
9. Add all of the cockles back to the pasta.

## Tips

- Be careful with the salt because the clams are already salty.
- Garnish with more parsley, lemon zest, and a little bit of flaky salt.

## Source

- Original video: https://www.tiktok.com/t/ZTSGfVc7u/
- Recipe page: https://www.cliprecipe.com/recipe/504ce388-efec-4d5c-8324-2593137bfa1a
- Extracted: 2026-07-13

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt