Seafood Couscous Paella
Whole-wheat couscous soaks up this savory saffron-infused broth.
Prep Time:
30 mins
Total Time:
35 mins
Servings:
2 servings, 1 1/2 cups each
Ingredients
-
2 teaspoons extra-virgin olive oil
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1 medium onion, chopped
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1 clove garlic, minced
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1/2 teaspoon dried thyme
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1/2 teaspoon fennel seed
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1/4 teaspoon salt
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1/4 teaspoon freshly ground pepper
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Pinch of crumbled saffron threads
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1 cup no-salt-added diced tomatoes, with juice
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1/4 cup vegetable broth
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4 ounces bay scallops, tough muscle removed
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4 ounces small shrimp, (41-50 per pound), peeled and deveined
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1/2 cup whole-wheat couscous
Directions
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 information
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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