Featuring fabulous seasoning and herbs—including coriander, turmeric and garlic—this shrimp paella makes eating healthy completely enjoyable.—Marcella Stevenson, Westminster, California
Couscous Paella
Couscous Paella
Prep Time
25 min
Cook Time
20 min
Yield
8 servings
Ingredients
- 1 medium sweet red pepper, chopped
- 1 tablespoon canola oil
- 6 green onions, thinly sliced
- 4 garlic cloves, minced
- 2 cans (14-1/2 ounces each) vegetable broth
- 2 teaspoons ground coriander
- 1 teaspoon ground turmeric
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/8 teaspoon cayenne pepper
- 2 pounds uncooked medium shrimp, peeled and deveined
- 2 cups uncooked couscous
- 2 cups frozen peas, thawed
- 1 tablespoon butter
- 2 tablespoons chopped almonds, toasted
- 2 tablespoons minced fresh parsley
- Lemon wedges:
Directions
- In a large nonstick skillet coated with cooking spray, saute red pepper in oil for 2 minutes. Add onions and garlic; cook 1 minute longer.
- Stir in broth and seasonings; bring to a boil. Add shrimp; cook for 2-3 minutes or just until shrimp turn pink. Return to a boil. Stir in the couscous, peas and butter.
- Remove from the heat; cover and let stand for 5 minutes. Fluff with a fork. Sprinkle with almonds and parsley. Serve with lemon.
Nutrition Facts
1-1/4 cups: 343 calories, 7g fat (2g saturated fat), 172mg cholesterol, 841mg sodium, 45g carbohydrate (5g sugars, 5g fiber), 28g protein. Diabetic Exchanges: 3 starch, 3 lean meat, 1 fat.
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