Seafood Couscous Paella

3.8 (91)
Seafood Couscous Paella

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

Yield: 2 servings, 1 1/2 cups each
Active Time: 30
Total Time: 35

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

Nutrition Per Serving

calories 409
fat 7 g (1 g sat, 4 g mono)
cholesterol 103 mg
carbohydrates 59 g
protein 29 g
fiber 10 g
sodium 584 mg
potassium 399 mg

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

Carbohydrate Serving 3

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

From EatingWell October/November 2006