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      Title: Seafood Couscous Paella
 Categories: Pasta, Seafood
      Yield: 2 Servings

      2 ts Extra-virgin olive oil
      1 md Onion; chopped
      1 cl Garlic; minced
    1/2 ts Dried thyme
    1/2 ts Fennel seed
    1/4 ts Salt
    1/4 ts Fresh ground pepper
      1 pn Saffron threads; crumbled
      1 c  Diced tomatoes; with juice
    1/4 c  Vegetable broth
      4 oz Bay scallops; tough muscle
           - removed
      4 oz U-50 shrimp; peeled,
           - deveined
    1/2 c  Whole-wheat couscous

  Whole-wheat couscous soaks up this savory saffron-infused broth.

  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.

  Stir in tomatoes and broth. Bring to a simmer. Cover, reduce heat
  and simmer for 2 minutes.

  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.

  From EatingWell, Oct/Nov, 2006

  Recipe FROM: http://www.eatingwell.com

  Uncle Dirty Dave's Archives

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