Shrimp, Ham & Pepper Couscous

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From: EatingWell Magazine January/February 2015

Reminiscent of paella, this one-pan shrimp couscous recipe is flavored with smoky paprika, fennel and garlic. This healthy meal is easy enough for a weeknight but impressive enough for a dinner party. Diced chicken, scallops or pork could be substituted for the shrimp.

Ingredients 4 servings

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  • Couscous
  • 1 tablespoon extra-virgin olive oil
  • 3 ounces ham steak, diced
  • 1 medium red bell pepper, diced
  • 1 small onion, diced
  • 3 large cloves garlic, minced
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon fennel seed
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground pepper
  • 1 cup no-salt-added diced tomatoes (with juice)
  • 1/4 cup water
  • 1 pound raw shrimp (21-25 per pound), peeled and deveined
  • 1/2 cup frozen peas, thawed
  • 1/2 cup whole-wheat couscous
  • Salad
  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons sherry vinegar
  • 1/8 teaspoon salt
  • 1/8 teaspoon ground pepper
  • 8 cups mixed greens
  • 1/3 cup crumbled feta
  • 1/3 cup slivered almonds, toasted
  • 1/4 cup dried cranberries

Preparation

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  1. To prepare couscous: Heat 1 tablespoon oil in a large skillet over medium heat. Add ham, pepper and onion; cook, stirring, until vegetables soften, about 4 minutes. Add garlic, paprika, fennel seed, 1/4 teaspoon salt and 1/2 teaspoon pepper; cook, stirring constantly, until fragrant, about 2 minutes. Stir in tomatoes (with juice) and water. Bring to a simmer; cover and cook for 2 minutes. Stir in shrimp and peas; cook, uncovered and stirring occasionally, until the shrimp are opaque, 2 to 4 minutes. Stir in couscous. Cover, remove from heat and let stand for 5 minutes; fluff.
  2. To prepare salad: Whisk 3 tablespoons oil, vinegar and 1/8 teaspoon each salt and pepper in a large bowl. Add greens; toss to coat with the dressing. Serve topped with almonds, feta and cranberries.

Nutrition information

  • Serving size: 1 cup couscous & 1 1/2 cups salad
  • Per serving: 501 calories; 24 g fat(5 g sat); 9 g fiber; 39 g carbohydrates; 38 g protein; 135 mcg folate; 203 mg cholesterol; 11 g sugars; 0 g added sugars; 3966 IU vitamin A; 70 mg vitamin C; 253 mg calcium; 4 mg iron; 713 mg sodium; 953 mg potassium
  • Nutrition Bonus: Vitamin C (114% daily value), Vitamin A (76% dv), Folate (34% dv), Potassium & Magnesium (27% dv), Calcium 25% dv), Iron (23% dv), Zinc (22% dv)
  • Carbohydrate Servings: 2
  • Exchanges: 1 1/2 starch, 1 1/2 vegetable, 1/2 other carbohydrate, 4 lean meat, 3 1/2 fat

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