Home > Recipes > Couscous Paella

Couscous Paella Recipe

Photo by: Taste of Home

100% would make again

Read reviews (1)

Rate recipe

Featuring fabulous seasoning and herbs—including coriander, turmeric and garlic—this shrimp paella makes eating healthy completely enjoyable.—Marcella Stevenson, Westminster, California

This recipe is:

Healthy

Please log in to rate this recipe

*Username or E-mail:
*Password:

Forgot Your Password?
Remember me
Not a member? Join Now »

Rate Couscous Paella Recipe

*Click on stars to rate

Would you make this recipe again?

Write a review

*required

8 Servings
Prep: 25 min. Cook: 20 min.

Ingredients

1 medium sweet red pepper, chopped
4 garlic cloves, minced
1 tablespoon canola oil
6 green onions, thinly sliced
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 and garlic in oil for 2 minutes. Add onions; cook 2 minutes longer or until red pepper is tender.
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. Yield: 8 servings.

Nutrition Facts: 1-1/4 cups equals 343 calories, 7 g fat (2 g saturated fat), 172 mg cholesterol, 841 mg sodium, 45 g carbohydrate, 5 g fiber, 28 g protein. Diabetic Exchanges: 3 starch, 3 very lean meat, 1 fat.

Couscous Paella published in Light & Tasty February/March 2007, p66