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.

EatingWell Test Kitchen
Source: EatingWell Magazine, January/February 2015
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Ingredients

Couscous
Salad

Directions

Instructions Checklist
  • 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.

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  • 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 Facts

500.9 calories; protein 37.5g 75% DV; carbohydrates 38.5g 12% DV; exchange other carbs 2.5; dietary fiber 9.1g 37% DV; sugars 10.9g; fat 23.6g 36% DV; saturated fat 4.7g 24% DV; cholesterol 203.3mg 68% DV; vitamin a iu 3966.4IU 79% DV; vitamin c 70.4mg 117% DV; folate 134.8mcg 34% DV; calcium 253.3mg 25% DV; iron 4mg 22% DV; magnesium 108.6mg 39% DV; potassium 952.6mg 27% DV; sodium 713mg 29% DV; thiamin 0.7mg 67% DV; added sugar 5g.