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Cook Time:30 minsAdditional Time:5 minsTotal Time:35 minsServings:2Yield:3 cupsJump to Nutrition Facts
Cook Time:30 minsAdditional Time:5 minsTotal Time:35 minsServings:2Yield:3 cups
Cook Time:30 mins
Cook Time:
30 mins
Additional Time:5 mins
Additional Time:
5 mins
Total Time:35 mins
Total Time:
35 mins
Servings:2
Servings:
2
Yield:3 cups
Yield:
3 cups
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients2teaspoonsextra-virgin olive oil1medium onion, chopped1clovegarlic, minced½teaspoondried thyme½teaspoonfennel seed¼teaspoonsalt¼teaspoonfreshly ground pepperPinch of crumbled saffron threads1cupno-salt-added diced tomatoes, with juice¼cupvegetable broth4ouncesbay scallops, tough muscle removed4 ounces small shrimp, (41-50 per pound), peeled and deveined½cupwhole-wheat couscous
Cook Mode(Keep screen awake)
Ingredients
2teaspoonsextra-virgin olive oil
1medium onion, chopped
1clovegarlic, minced
½teaspoondried thyme
½teaspoonfennel seed
¼teaspoonsalt
¼teaspoonfreshly ground pepper
Pinch of crumbled saffron threads
1cupno-salt-added diced tomatoes, with juice
¼cupvegetable broth
4ouncesbay scallops, tough muscle removed
4 ounces small shrimp, (41-50 per pound), peeled and deveined
½cupwhole-wheat couscous
DirectionsHeat 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.Originally appeared: EatingWell Magazine, October/November 2006
Directions
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.
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.
Originally appeared: EatingWell Magazine, October/November 2006
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Nutrition Facts(per serving)403Calories7gFat60gCarbs27gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
