Couscous Paella with Shrimp

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September 10, 2016

Serve with a Greek salad and you have a great weeknight dinner.

  • Prep: 45 mins
  • Cook: 20 mins
  • Yields: 6 Servings

Directions

1Heat oil in a large heavy-bottom pot over medium-high heat. Add onions, garlic and peppers. Cook for 8 minutes or until tender, stirring occasionally.

2Add salt, black pepper, thyme, red pepper flakes and turmeric.

3Stir in broth, 1 cup of water and peas.

4Bring to a simmer and add shrimp. Simmer, covered, for 2 minutes or until shrimp is cooked through.

5Remove from heat; stir in couscous. Cover and let stand 5 minutes.

6To serve fluff with fork and garnish with olives.

Ingredients

1 tablespoon olive oil

1 medium onion, chopped

3 cloves garlic, minced

1 medium red pepper, cut 1/2 inch pieces

1 medium yellow pepper, cut 1/2 inch pieces

1/2 teaspoon salt

1/2 teaspoon pepper

1/2 teaspoon thyme

1/2 teaspoon red pepper flakes

1/2 teaspoon turmeric

14 ounces chicken broth

10 ounces peas

1 1/2 pounds large shrimp,, shelled & deveined

10 ounces whole wheat couscous

1/2 cup pitted black olives

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