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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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couscous Ingredients:
2 teaspoons extra-virgin olive oil |
1 medium onion, chopped |
1 clove garlic, minced |
1/2 teaspoon dried thyme |
1/2 teaspoon fennel seed |
1/4 teaspoon salt |
1/4 teaspoon freshly ground pepper |
1 g crumbled saffron threads |
1 cup diced tomatoes, with juice |
1/4 cup vegetable broth |
4 ounces bay scallops, tough muscle removed |
4 ounces small shrimp, (41-50 per pound), peeled and deveined |
1/2 cup whole-wheat couscous |
Directions:
1. Heat oil in a large saucepan over medium heat. Add onion; cook, stirring constantly, for 3 minutes. Add garlic, thyme, fennel seed, salt, pepper 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.
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