Whole-wheat couscous soaks up this savory saffron-infused broth.
extra-virgin olive oil
freshly ground pepper
crumbled saffron threads
no-salt-added diced tomatoes, with juice
bay scallops, tough muscle removed
small shrimp, (41-50 per pound), peeled and deveined
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.
Stir in tomatoes and broth. Bring to a simmer. Cover, reduce heat and simmer for 2 minutes.
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.
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