Scallop Couscous Paella

From Oct. 2011 Family Circle Magazine

Yield: 6 servings
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  • 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)


  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.

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