Name: Seafood Couscous Paella
Total time: 35 min
Ingredients: 2 teaspoons extra-virgin olive oil; 1 medium onion, chopped; 1 clove garlic, minced; ½ teaspoon dried thyme; ½ teaspoon fennel seed; ¼ teaspoon salt; ¼ teaspoon freshly ground pepper; Pinch of crumbled saffron threads; 1 cup no-salt-added diced tomatoes, with juice; ¼ cup vegetable broth; 4 ounces bay scallops, tough muscle removed; 4 ounces small shrimp, (41-50 per pound), peeled and deveined; ½ cup whole-wheat couscous

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Directions

Step 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.

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

Serving Size:

1 1/2 cups

Per Serving:

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.

Exchanges:

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

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Seafood Couscous Paella

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