|Photo: Seafood Couscous Paella Recipe|
The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Seafood Couscous Paella Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Seafood Couscous Paella.
Whole-wheat couscous soaks up this savory saffron-infused broth.
2 servings, 1 1/2 cups each
Active Time: 30 minutes
Total Time: 35 minutes
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
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.
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.
Per serving: 409 calories; 7 g fat ( 1 g sat , 4 g mono ); 103 mg cholesterol; 59 g carbohydrates; 0 g added sugars; 29 g protein; 10 g fiber; 584 mg sodium; 399 mg potassium.
Nutrition Bonus: Vitamin C (40% daily value), Selenium (43% dv), Vitamin A (15% dv), Iron (15% dv).
Carbohydrate Servings: 3
Exchanges: 3 starch, 3 vegetable, 3 very lean meat, 1 fat
From EatingWell: October/November 2006
More from the Lebanese Recipes Kitchen:
Light Fish Siadeah
Lamb Stuffed Cabbage Rolls
Malfouf Stuffed Cabbage
Mahshi Malfouf Rolls Recipe
Stuffed Grape Leaves (Warak-Inab)
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