Name: Couscous Paella
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 8 servings
Cuisine: Mediterranean
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

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

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

Instructions

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.