Couscous Paella With Shrimp
This easy paella recipe has all the flavors of the traditional Spanish dish, but the seafood is limited to shrimp, and quick-cooking couscous replaces the rice.
Ingredients
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2 tablespoons olive oil
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1 medium-size onion, chopped
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3 cloves garlic, chopped
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1 medium-size sweet red pepper, cut into 1/2-inch dice
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1 medium-size sweet yellow pepper, cut into 1/2-inch dice
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1 teaspoon salt
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1/2 teaspoon black pepper
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1/2 teaspoon dried thyme
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1/2 teaspoon red-pepper flakes
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1/2 teaspoon ground turmeric
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1 can (14-1/2 ounces) chicken broth
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1 cup water
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1 box (10 ounces) frozen peas, thawed
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1-1/2 large shrimp, shelled and cleaned
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1 box (10 ounces) couscous
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1/2 cup pitted black olives, sliced
Directions
1.
Heat oil in 8- to 10-quart heavy-bottomed pot. Add onion, garlic and sweet peppers; cook until peppers are tender, 8 minutes. Add salt, black pepper, thyme, pepper flakes and turmeric; cook 1 minute. Add broth, water, peas and shrimp; simmer, covered, 2 minutes.
2.
Remove from heat. Stir in couscous; cover; let stand 5 minutes. Serve, garnished with olives.
Nutrition information
Calories 358, Total Fat 9 g, Saturated Fat 1 g, Cholesterol 136 mg, Sodium 938 mg, Carbohydrate 47 g, Fiber 6 g, Protein 24 g.
Percent Daily Values are based on a 2,000 calorie diet
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how-tos
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