Seafood Couscous Paella

Ingredients

• Olive oil

  Salad or cooking

  2 tsp or 9g

• Onions

  Raw

  1 medium or 110g

• Garlic

  Raw

  1 cloves, minced or 3g

• Thyme

  Spices, dried

  ½ tsp, leaves or 0.5g

• Fennel seed

  Spices

  ½ tsp, whole or 1g

• Salt

  Table

  ¼ tsp or 2g

• Pepper

  Spices, black

  ¼ tsp or 0.5g

• Saffron

  Spices

  5g

• Tomatoes

  Red, ripe, canned, packed in tomato juice

  1 cup or 240g

• Vegetable Broth

  From bouillons. Low sodium

  ¼ cup or 60g

• Scallop

  Mollusks, mixed species, raw

  4 oz or 113g

• Shrimp

  Crustaceans, mixed species, raw

  4 oz or 113g

• Couscous

  Dry

  ½ cup or 87g

Directions

1. Heat olive oil in a large saucepan over medium heat. Add chopped onion and cook, stirring constantly, for 3 minutes. Add minced garlic, thyme, fennel seed, salt, pepper, and saffron; cook for 20 seconds.
2. Stir in diced tomatoes and vegetable broth. Bring to a simmer. Cover, reduce heat, and simmer for 2 minutes.
3. Increase heat to medium, stir in scallops and cook, stirring occasionally, for 2 minutes. Add shrimp and cook, stirring occasionally, for 2 minutes more.
4. Stir in cooked couscous. Cover, remove from heat, and let stand for 5 minutes; fluff with a fork before serving.