Show Me The Macros!

  • Calories: 409
  • Carbohydrates: 59g
  • Fat: 7g
  • Protein: 29g
  • Dietary Fiber: 10g
  • Saturated Fat: 1g
  • Monounsaturated Fat: 4g
  • Cholesterol: 103mg
  • Potassium: 399mg
  • Sodium: 584mg
  • Exchanges: 3 starch, 3 vegetable, 3 very lean meat, 1 fat
  • Carbohydrate Servings: 3
 

Seafood Couscous Paella

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

INSTRUCTIONS

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.

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.

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