Couscous Paella

I have been trying a lot of new recipes lately and I was so excited when I came across this one! I LOVE paella so this was one I couldn’t wait to give a try. It’s really cool because I never thought to use couscous in a paella dish! It turned out very well and it was super easy to make! Thanks to Taste of Home, I now have a new favorite to add to my recipe book!

Couscous Paella with Shrimp

Prep: 25 min.   Cook: 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

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 wedges and enjoy!

Nutritional Facts:

Nutritional Facts 1 and 1/4 cups: 343 calories, 7g fat (2 g saturated fat), 172mg cholesterol, 841 mg sodium, 45g carbohydrate, 5g fiber, 28g protein.

PointsPlus: 9 (based on nutrition facts above. Please feel free to add this into your recipe builder and get your own accurate point value)

Diabetic Exchanges: 3 starch, 3 lean meat, 1 fat.

Definitely going to give this a try adding chicken and turkey sausage in the mix!

ENJOY!