Couscous Paella Recipe

5 2 9
Couscous Paella Recipe
Couscous Paella Recipe photo by Taste of Home
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Couscous Paella Recipe

Read Reviews
5 2 9
Publisher Photo
Featuring fabulous seasoning and herbs—including coriander, turmeric and garlic—this shrimp paella makes eating healthy completely enjoyable.—Marcella Stevenson, Westminster, California
MAKES:
8 servings
TOTAL TIME:
Prep: 25 min. Cook: 20 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 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 fork. Sprinkle with almonds and parsley. Serve with lemon. Yield: 8 servings.
Originally published as Couscous Paella in Light & Tasty February/March 2007, p66

Nutritional 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.

  • 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
  1. 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.
  2. 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.
  3. 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.
Originally published as Couscous Paella in Light & Tasty February/March 2007, p66

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Reviews forCouscous Paella

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MY REVIEW
junerenaud User ID: 3442819 65687
Reviewed May. 5, 2011

"easy to make and great taste. One half of the recipe serves 6. It makes a lot."

MY REVIEW
bluebowtye User ID: 119707 65682
Reviewed Feb. 9, 2010

"I really like this recipe and so does my husband even though it has peas & shrimp in it - 2 things he normally doesn't care for."

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