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Scallop Couscous Paella

Scallop Couscous Paella

Nutrition Facts
  • cal. (kcal) 160
  • Makes: 6 servings
  • Prep: 15 mins
  • Cook: 11 mins
  • Stand: 5 mins
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by 5 people
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Ingredients

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  • 1 tablespoon olive oil
  • 2 sweet red peppers, cored, seeded, cut into 1/2-inch pieces
  • 1 large onion, chopped
  • 4 cloves garlic, chopped
  • 1 14 1/2 - ounce can reduced-sodium chicken broth
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon salt
  • 1/4 teaspoon red pepper flakes
  • 1 1/4 pounds sea scallops, rinsed
  • 1 10 - ounce package frozen peas, thawed
  • 2 chipotle chorizo or jalapeno-flavored fully cooked chicken sausages from a 12-ounce package (such as Al Fresco), cut into 1/2-inch coins
  • 1 6 1/2 - ounce can chopped clams
  • 3 cups whole-wheat couscous
  • 1 lemon, cut into wedges (optional)

Directions

  1. Heat oil in a large nonstick skillet over medium-high heat. Add red peppers, onion and garlic. Cook 6 minutes, stirring. Add broth, 1 cup water, turmeric, black pepper, salt and red pepper flakes. Bring to a simmer and add scallops. Simmer, covered, 3 minutes. Stir in peas, sausage and clams with their liquid. Simmer, covered, 2 minutes.
  2. Turn off heat; add couscous. Cover and let stand 5 minutes.
  3. Fluff couscous with a fork. Serve with lemon wedges, if desired.

Nutrition Information for Scallop Couscous Paella

Servings Per Recipe: 6
PER SERVING: 160 cal., 8 g total fat (2 g sat. fat), 57 mg chol., 772 mg sodium, 64 g carb. (11 g fiber), 36 g pro.