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. Source: EatingWell Magazine, January/February 2015

EatingWell Test Kitchen
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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

501 calories; 23.6 g total fat; 4.7 g saturated fat; 203 mg cholesterol; 713 mg sodium. 953 mg potassium; 38.5 g carbohydrates; 9.1 g fiber; 11 g sugar; 37.5 g protein; 3966 IU vitamin a iu; 70 mg vitamin c; 135 mcg folate; 253 mg calcium; 4 mg iron; 109 mg magnesium; 1 mg thiamin; 5 g added sugar;