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Couscous Paella

 Couscous Paella
Featuring fabulous seasoning and herbs—including coriander, turmeric and garlic—this shrimp paella makes eating healthy completely enjoyable.—Marcella Stevenson, Westminster, California
8 ServingsPrep: 25 min. Cook: 20 min.

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

2 of 2

Couscous Paella (continued)

Directions (continued)

  • fork. Sprinkle with almonds and parsley. Serve with lemon. Yield: 8
  • servings.
Nutritional 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 lean meat, 1 fat.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.