Cousparito Or Leftover Skillet Couscous Paella Burrito Platter Recipes

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COUSCOUS PAELLA



Couscous Paella image

Featuring fabulous seasoning and herbs-including coriander, turmeric and garlic-this shrimp paella makes eating healthy completely enjoyable.-Marcella Stevenson, Westminster, California

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 8 servings.

Number Of Ingredients 17

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

Steps:

  • In a large nonstick skillet coated with cooking spray, saute red pepper in oil for 2 minutes. Add onions and garlic; cook 1 minute longer. , 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.

Nutrition Facts : Calories 343 calories, Fat 7g fat (2g saturated fat), Cholesterol 172mg cholesterol, Sodium 841mg sodium, Carbohydrate 45g carbohydrate (5g sugars, Fiber 5g fiber), Protein 28g protein. Diabetic Exchanges

VEGETABLE COUSCOUS PAELLA



Vegetable Couscous Paella image

Categories     Onion     Pasta     Pepper     Tomato     Vegetable     Vegetarian     Low/No Sugar     Dinner     Saffron     Artichoke     Chickpea     Pea     Bell Pepper     Fall     Vegan     Couscous     Bon Appétit     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 6

Number Of Ingredients 18

2 1/2 tablespoons olive oil
2 cups chopped onion
1 cup chopped red bell pepper
1 cup chopped green bell pepper
1 tablespoon chopped garlic
1 1/2 teaspoons paprika
2 cups canned vegetable broth
3 large plum tomatoes (about 10 ounces), seeded, coarsely chopped
1 cup frozen peas
1 cup drained canned garbanzo beans (chickpeas)
1/2 cup chopped peeled carrot
1/4 teaspoon crushed saffron threads
1/4 teaspoon cayenne pepper
1 1/2 cups (about 9 1/2 ounces) couscous
6 canned artichoke hearts, quartered
Sliced red bell pepper rings
1 lemon, cut into 8 wedges
Chopped fresh parsley

Steps:

  • Heat oil in heavy large pot over medium-high heat. Add onion and chopped bell peppers; sauté until vegetables begin to soften, about 5 minutes. Add garlic and paprika and sauté 1 minute. Stir in broth and next 6 ingredients. Bring to simmer. Reduce heat to medium-low. Cover and cook 5 minutes to blend flavors. Season to taste with salt and pepper.
  • Mix couscous into vegetable mixture. Cover and simmer 1 minute. Remove pot from heat. Let stand covered 5 minutes. Fluff couscous with fork. Let paella stand covered 5 minutes longer; fluff with fork again. Season to taste with salt and pepper. Transfer to serving bowl. Arrange artichoke hearts, red bell pepper rings and lemon wedges atop paella. Sprinkle parsley over and serve.

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