Seafood Couscous Paella
This simple but elegant weeknight meal has 17 grams of protein and only 403 calories. Recipe yields 2 servings.
Ingredients:
- 2 teaspoons extra virgin olive oil
- 1 medium onion, chopped
- 1 clove garlic, minced
- ½ teaspoon dried thyme
- ½ teaspoon fennel seed
- ¼ teaspoon salt
- ¼ teaspoon freshly ground pepper
- Pinch of crumbled saffron threads
- 1 cup no-salt-added diced tomatoes, with juice
- ¼ cup vegetable broth
- 4 ounces bay scallops, tough muscle removed
- 4 ounces small shrimp, (41-50 per pound), peeled and deveined
- ½ cup whole wheat couscous
Instructions:
Heat oil in a large saucepan over medium heat. Add onion and cook, stirring constantly, for 3 minutes. Add garlic, thyme, fennel seed, salt, pepper and saffron; cook for 20 seconds.
Stir in tomatoes and broth. Bring to a simmer. Cover, reduce heat and simmer for 2 minutes.
Increase heat to medium, stir in scallops and cook, stirring occasionally, for 2 minutes. Add shrimp and cook, stirring occasionally, for 2 minutes more. Stir in couscous. Cover, remove from heat and let stand for 5 minutes. Fluff before serving.
Nutritional Information
- Per serving (1½ cups)
- Calories: 403
- Fat: 7 g
- Saturated Fat: 1 g
- Cholesterol: 105 mg
- Carbohydrate: 60 g
- Fiber: 10 g
- Protein: 27g
- Sodium: 1019 mg
Source: eatingwell.com
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