Recipe: Spicy Seafood Couscous

`INGREDIENTS:`
3 tablespoons plus 1/4 cup olive oil	1 large onion, chopped	1 carrot, thinly sliced
1 celery stalk, thinly sliced	4 large garlic cloves, chopped	1 14-1/2 ounce can diced tomatoes in juice
3 8-ounce bottles clam juice	1-1/2 pounds mussels, scrubbed	1 cup dry white wine
3-1/2 cups plain couscous (20 ounces)	1-1/2 teaspoons chopped fresh thyme	3 small bay leaves
2 pounds assorted fish fillets (such as halibut, cod and red snapper), cut into 1-1/2 inch pieces	8 ounces uncooked shrimp, peeled, deveined	chopped fresh parsley
1/3 cup hot chili paste (such as sambal oelek)

`1`	Heat 3 tablespoons oil in heavy large pot over medium heat. Add onion; saute 5 minutes. Add carrot, celery and garlic; saute 5 minutes. Add tomatoes with juices and bottle clam juice and bring to boil. Reduce heat; simmer uncovered 10 minutes. Cover and simmer 10 minutes. Transfer mixture to processor. Blend to chunky puree; return to pot. Mix in 2 bottles clam juice to make tomato broth.
`2`	Combine mussels, clams and wine in another large pot. Cover and cook over high heat until mussels and clams open, about 8 minutes. Using tongs, transfer mussels and clams to bowl (discard any that do not open). Strain cooking liquid into tomato broth.
`3`	Place couscous in large bowl. Bring 2-1/2 cups water, 3 cups tomato broth and 1/4 cup oil to boil in medium saucepan. Mix into couscous. Cover; let stand until liquid is absorbed, about 10 minutes. Season with salt and pepper. Cover; let stand until ready to serve.
`4`	Meanwhile, mix thyme and bay leaves into remaining tomato broth in pot and bring to boil over medium-high heat. Add fish. Cover and simmer 4 minutes. Add shrimp; cover and simmer until seafood is opaque in center, about 4 minutes. Turn off heat. Add reserved mussels and clams. Cover; let stand 2 minutes.
`5`	Mound couscous on platter. Top with seafood. Spoon some tomato broth over to moisten. Sprinkle with parsley. Mix 3/4 cup tomato broth and hot chili paste in small dish. Serve couscous, passing chili mixture and remaining broth separately.