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Seafood Couscous Paella

From: EatingWell

Whole-wheat couscous soaks up this savory saffron-infused broth.

Servings: 2 servings, 1 1/2 cups each
Prep: 30 mins
Total: 35 mins
Rated : Not yet rated
2 teaspoons  extra-virgin olive oil
1   medium onion, chopped
1 clove  garlic, minced
1/2 teaspoon  dried thyme
1/2 teaspoon  fennel seed
1/4 teaspoon  salt
1/4 teaspoon  freshly ground pepper
Pinch of  crumbled saffron threads
1 cup  no-salt-added diced tomatoes, with juice
1/4 cup  vegetable broth
4 ounces  bay scallops, tough muscle removed
4 ounces  small shrimp, (41-50 per pound), peeled and deveined
1/2 cup  whole-wheat couscous
1. Heat oil in a large saucepan over medium heat. Add onion; cook, stirring constantly, for 3 minutes. Add garlic, thyme, fennel seed, salt, pepper and saffron; cook for 20 seconds.
2. Stir in tomatoes and broth. Bring to a simmer. Cover, reduce heat and simmer for 2 minutes.
3. Increase heat to medium, stir in scallops and cook, stirring occasionally, for 2 minutes. Add shrimp and cook, stirring occasionally, for 2 minutes more. Stir in couscous. Cover, remove from heat and let stand for 5 minutes; fluff.
Nutrition Facts
Calories 409, Total Fat 7 g, Saturated Fat 1 g, Monounsaturated Fat 4 g, Cholesterol 103 mg, Sodium 584 mg, Carbohydrate 59 g, Fiber 10 g, Protein 29 g, Potassium 399 mg. Daily Values: Vitamin A 15%, Vitamin C 40%, Iron 15%. Exchanges: Starch 3,Vegetable 3,Lean Meat 3,Fat 1.
Percent Daily Values are based on a 2,000 calorie diet

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