Scallop Couscous Paella

From Oct. 2011 Family Circle Magazine

Yield: 6 servings
Community Recipe from

Recipe Time

Prep Time:
Cook Time:


Ingredients

  • 1 tablespoon(s) olive oil
  • 1 sweet red peppers cored, seeded, cut into 1/2 in pieces
  • 1 large onion, chopped
  • 2 clove(s) garlic, chopped
  • 10 ounce(s) Reduced-sodium chicken broth
  • 1/2 teaspoon(s) turmeric
  • 1/2 teaspoon(s) black pepper
  • 1/4 teaspoon(s) salt
  • 1/4 teaspoon(s) red pepper flakes
  • 1 1/4 pound(s) sea scallops, rinsed
  • 1 package(s) (10 oz) frozen peas, thawed
  • 2 chipotle chorizo or jalapeno cooked chicken sausage cut into 1/2" coins
  • 1 can(s) (6.5 oz) chopped clams
  • 1 cup(s) whole wheat couscous
  • 1 lemon, cut into wedges (optional)

Preparation

  1. 1. Heat oil in large skillet over medium-high heat. Add red pepper, onion & garlic. Cook 6 minutes, stirring. Add broth, 1/3 C water, turmeric, black pepper, salt & red pepper flakes. Bring to a simmer & add scallops. Simmer, covered, 3 minutes. Stir in peas, sausage & clams with their liquid. Simmer, covered, 2 minutes.

  2. 2. Turn off heat; add couscous. Cover & let stand 5 minutes.

  3. 3. Fluff couscous w/a fork. Serve w/lemon wedges, if desired.


  4. per serving: 460 Cal, 8g fat (2g sat); 36g pro, 64g Carb; 11g fiber; 772g sodium; 57mg chol
October 2011

This recipe is a personal recipe added by Adrienne5280 and has not been tested or endorsed by MyRecipes.

My Notes

Only you will be able to view, print, and edit this note.

Add Note

Scallop Couscous Paella Recipe at a Glance
advertisement

More Recipes for Main Dishes

  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy