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Prep Time: 15 Minutes Cook Time: 11 Minutes |
Ready In: 26 Minutes Servings: 6 |
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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) |
Directions:
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. Turn off heat; add couscous. Cover & let stand 5 minutes.
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
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