Rating: 5 stars
11 Ratings
  • 5 star values: 10
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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

Source: EatingWell Magazine, October/November 2006

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Recipe Summary

total:
35 mins
Servings:
2
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • Stir in tomatoes and broth. Bring to a simmer. Cover, reduce heat and simmer for 2 minutes.

  • 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 Facts

1 1/2 cups
403 calories; protein 26.6g; carbohydrates 60.3g; dietary fiber 9.6g; sugars 6.6g; fat 6.8g; saturated fat 1g; cholesterol 104.5mg; vitamin a iu 894.1IU; vitamin c 25.7mg; folate 30mcg; calcium 89.9mg; iron 1.6mg; magnesium 36.8mg; potassium 288.9mg; sodium 1019.2mg; thiamin 0.1mg.

3 starch, 3 vegetable, 3 lean meat, 1 fat

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