Couscous Paella

By bakers_delight85

Ingredients

• 1 medium sweet red pepper, chopped
• 4 garlic cloves, minced
• 1 Tbsp. canola oil
• 6 green onions, thinly sliced
• 2 cans (14-1/2 ounces each) vegetable broth
• 2 tsp. ground coriander
• 1 tsp. ground turmeric
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 1/8 tsp. cayenne pepper
• 2 pounds uncooked medium shrimp, peeled and deveined
• 2 cups uncooked couscous
• 2 cups frozen peas, thawed
• 1 Tbsp. butter
• 2 Tbsp. chopped almonds, tasted
• 2 Tbsp. minced fresh parsley
• Lemon wedges

Details

Servings 8

Preparation

Step 1

In a large nonstick skillet coated with cooking spray, saute red pepper and garlic in oil for 2 minutes. Add onions; cook 3 minutes longer or until red pepper is tender.
Stir in broth and seasonings; bring to a boil. Add shrimp; cook for 2-3 minutes or just until shrimp turn pink. Return to a boil. Stir in the couscous, peas and butter.
Remove from the heat; cover and let stand for 5 minutes. Fluff with a fork. Sprinkle with almonds and parsley. Serve with lemon wedges.