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Seafood Couscous Paella

October/November 2006

Your rating: None Average: 3.9 (81 votes)

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



READER'S COMMENT:
"Would it be okay to use reduced-sodium chicken broth instead of vegetable? I'm not a very experienced cook, therefore I'd love an input! "
Seafood Couscous Paella Recipe

Makes: 2 servings, 1 1/2 cups each

Active Time:

Total Time:

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; 0 g added sugars; 29 g protein; 10 g fiber; 584 mg sodium; 399 mg potassium.

Nutrition Bonus: Vitamin C (40% daily value), Selenium (43% dv), Vitamin A (15% dv), Iron (15% dv).

Carbohydrate Servings: 3

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


More From EatingWell

Recipe Categories

Meal/Course
Dinner

Holiday
Valentine's Day
Style/Theme
Cooking for 2
Ethnic/Regional
Mediterranean
Spanish
Ease of Preparation
Moderate
Total Time
45 minutes or less
Servings
2
Main Ingredient
Shellfish
Preparation/ Technique
Saute
Publication
October/November 2006

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