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


Recipe Summary

45 mins




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.

  • 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

1 cup couscous & 1 1/2 cups salad
501 calories; protein 37.5g; carbohydrates 38.5g; dietary fiber 9.1g; sugars 10.9g; fat 23.6g; saturated fat 4.7g; cholesterol 203.3mg; vitamin a iu 3966.4IU; vitamin c 70.4mg; folate 134.8mcg; calcium 253.3mg; iron 4mg; magnesium 108.6mg; potassium 952.6mg; sodium 713mg; thiamin 0.7mg; added sugar 5g.

1 1/2 starch, 1 1/2 vegetable, 1/2 other carbohydrate, 4 lean meat, 3 1/2 fat