Seafood Couscous Paella

  • 2 teaspoons extra-virgin olive oil
  • 1 medium onion, chopped
  • 1 clove garlic, minced
  • 1/4 teaspoon freshly ground pepper
  • Pinch of crumbled saffron threads
  • 1 cup no-salt-added diced tomatoes, with juice
  • 1/4 cup vegetable broth
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon fennel seed
  • 1/4 teaspoon salt
  • 4 ounces bay scallops, tough muscle removed
  • 4 ounces small shrimp, (41-50 per pound), peeled and de-veined
  • 1/2 cup whole-wheat couscous
  1. Heat olive oil in a large saucepan over medium heat. Add onion; cook, stirring constantly, for 3 minutes. Add thyme, garlic,  salt, pepper, fennel seed,  and saffron; cook for 20 seconds.
  2. Stir in tomatoes and 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. Stir in couscous. Cover, remove from heat and let stand for 5 minutes. Fluff.