1 Tbsp. olive oil

1 medium onion, finely chopped (1 1/2 cups)

1 medium red bell pepper, diced into 1/4-inch pieces

1/2 tsp. kosher salt

4 cloves garlic, minced (2 tsp.)

1 1/2 tsp. ras el hanout OR garam masala

1/8 tsp. cayenne

1 can (14.5 oz.) Contadina® Petite Diced Tomatoes, not drained

1 1/2 cups original seafood stock

3 Tbsp. lemon juice and 1 tsp. finely grated lemon zest, divided

8 oz. raw scallops

8 oz. medium raw shrimp, peeled and deveined

1 lb. raw mussels, cleaned

3 Tbsp. chopped fresh parsley or cilantro

3 cups hot cooked couscous

1. Heat oil in a Dutch oven over medium-high heat. Add onion, bell pepper and salt. Cook 5 minutes, stirring frequently. Add garlic and spices; cook 30 seconds, stirring constantly. Add tomatoes, stock and 2 Tbsp. lemon juice. Bring to a full simmer; reduce heat to medium and simmer 7 minutes. Stir in lemon zest.

2. Add seafood; stir and cover. Reduce heat to medium-low and cook 5 minutes or until scallops are opaque, shrimp turns pink and mussel shells open (discard any that do not open). Remove from heat; stir in remaining 1 Tbsp. lemon juice and 2 Tbsp parsley.

3. Ladle each serving of stew over 1/2 cup couscous; garnish with a lemon wedge and parsley.