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Couscous Paella

Healthycooking's picture
  Chorizo sausages 4 Ounce, casings removed (115 Grams)
  Onion 1 Large, chopped
  Clam juice 8 Ounce (1 Bottle / 240 Milliliters)
  Fat free reduced sodium chicken broth 300 Milliliter (1 1/4 Cups)
  Cumin seeds 2 Teaspoon
  Couscous 9 1⁄4 Ounce (1 1/2 Cups, 260 Grams)
  Red bell pepper 6 Ounce, seeded and chopped (170 Grams, 1 Medium Sized Piece)
  Cooked shrimp 8 Ounce (250 Grams, Choose Tiny Ones)
  Lime wedges/Lemon wedges 5

1. Crumble chorizo into a wide nonstick frying pan; add onion. Cook over medium heat, stirring often, until well browned (15 to 20 minutes); if pan appears dry or mixture sticks to pan bottom, add water, 1 tablespoon (15 ml) at a time.
2. Add clam juice, broth, and cumin seeds. Increase heat to medium-high and bring to a boil. Stir in couscous; cover, remove from heat, and let stand until liquid is absorbed (about 5 minutes). Transfer to a wide serving bowl.
3. Stir in bell pepper and top with shrimp. Offer lime wedges to squeeze to taste

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