12 ounces fresh or frozen medium shrimp in shells, peeled and deveined
8 ounces fresh or frozen scallops
12 baby clams in shells, rinsed
1 cup finely chopped onion
3 garlic cloves, minced
1 tablespoon olive oil
1 teaspoon ground cumin
1/4 teaspoon pepper
1/8 teaspoon ground cinnamon
2 cups chopped, peeled potatoes
1 cup water
1 teaspoon instant chicken bouillon granules
1 1/2 cups Florida’s Natural® Orange Juice®
1 1/2 cups chopped, peeled tomatoes
1 1/2 cups hot cooked couscous
Thaw shrimp and scallops, if frozen. Cut any large scallops in half. Rinse and scrub clams under cold running water. Soak clams. Set seafood aside.
In a large saucepan, cook onion and garlic in olive oil until onion is tender. Add cumin, pepper and cinnamon; cook and stir for 1 minute.
Add potatoes, water and bouillon granules. Bring to a boil; reduce heat. Cover and simmer for about 10 minutes, or until potatoes are nearly tender.
Add orange juice and tomatoes. Bring to a boil.
Add shrimp, scallops and clams. Return to a boil; reduce heat. Cover and simmer for 3 to 5 minutes more, or until shrimp turn pink, scallops turn opaque and clam shells open. (Discard any unopened clams.)
To serve, spoon into bowls and top each serving with couscous.