Whole Wheat Couscous With Seafood Recipes

SEAFOOD COUSCOUS PAELLA

Steps:

• 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.

SHRIMP WITH WHOLE-WHEAT COUSCOUS

Steps:

• In a large saucepan with a lid, bring 1 cup salted water to a boil. Add green beans. Cover, and cook over medium-high until crisp-tender, 4 to 5 minutes. Add corn and shrimp; stir to combine. Cover, and cook until shrimp are opaque throughout, about 2 minutes.
• Add couscous, and stir to combine; cover, and remove from heat. Let stand 5 minutes. Add basil, vinegar, and oil; season with salt and pepper, and fluff with a fork.

SHRIMP WITH COUSCOUS

Steps:

• In a 12-inch skillet, heat 1 tablespoon olive oil over medium heat. Toss shrimp with salt and pepper. Saute, tossing, until just cooked through, about 3 minutes. Remove.
• Add remaining tablespoon olive oil to pan; stir in mustard seeds. Cook until seeds begin to pop, about 30 seconds. Add leeks, carrots, and garlic. Cook, stirring often, until leeks are tender, about 5 minutes.
• Stir in couscous, peas, and 2 cups boiling water; season with salt and pepper. Remove from heat. Cover; let stand 5 minutes. Add shrimp; stir gently.

WHOLE WHEAT COUSCOUS WITH LEMON, PEAS, AND CHIVES

Steps:

• Heat oil in a large heavy saucepan over medium-high heat. Add turmeric, onion, and garlic; sauté, stirring often, until onion is tender and golden, about 5 minutes. Stir in stock; bring to a boil. Add couscous and stir to blend. Remove saucepan from heat; cover and let stand 10 minutes. Stir in peas, chives, and lemon zest and juice. Season to taste with salt and pepper.
• Transfer couscous to a serving bowl, garnish with almonds, and serve.