Seafood Couscous Paella

Try this Seafood Couscous Paella

IngredientsTry this recipe for Seafood Couscous Paella

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

 

Preparation

Active 30 m | Ready In 35 m

  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
 
Serving size: 1 1/2 cups; Recipe makes 2 servings

Per serving: 403 calories; 7 g fat(1 g sat); 10 g fiber; 60 g carbohydrates; 27 g protein; 30 mcg folate; 105 mg cholesterol; 7 g sugars; 0 g added sugars; 894 IU vitamin A; 26 mg vitamin C; 90 mg calcium; 2 mg iron; 1,019 mg sodium; 289 mg potassium

Nutrition Bonus: Vitamin C (43% daily value)

Carbohydrate Servings: 4

Exchanges: 3 starch, 3 vegetable, 3 lean meat, 1 fat

 



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