Couscous Paella
TOTAL TIME: Prep: 25 min. Cook: 20 min.
YIELD: 8 servings.
Featuring fabulous seasoning and herbs—including coriander, turmeric and garlic—this shrimp paella makes eating healthy completely enjoyable.—Marcella Stevenson, Westminster, California
Ingredients
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1 medium sweet red pepper, chopped
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1 tablespoon canola oil
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6 green onions, thinly sliced
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4 garlic cloves, minced
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2 cans (14-1/2 ounces each) vegetable broth
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2 teaspoons ground coriander
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1 teaspoon ground turmeric
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1/2 teaspoon salt
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1/4 teaspoon pepper
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1/8 teaspoon cayenne pepper
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2 pounds uncooked medium shrimp, peeled and deveined
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2 cups uncooked couscous
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2 cups frozen peas, thawed
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1 tablespoon butter
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2 tablespoons chopped almonds, toasted
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2 tablespoons minced fresh parsley
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Lemon wedges
Directions
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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.
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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.
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3.
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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