Seafood Couscous Paella

http://www.eatingwell.com/recipes/seafood_couscous_paella.html

From EatingWell:  October/November 2006

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

2 servings, 1 1/2 cups each | Active Time: 30 minutes | Total Time: 35 minutes

Ingredients

• 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

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

Per serving : 409 Calories; 7 g Fat; 1 g Sat; 4 g Mono; 103 mg Cholesterol; 59 g Carbohydrates; 29 g Protein; 10 g Fiber; 584 mg Sodium; 399 mg Potassium

3 Carbohydrate Serving

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