Couscous Paella with Shrimp

Total Time:
40 min
Prep:
20 min
Inactive:
5 min
Cook:
15 min

Yield:
6 servings
Level:
Easy

Ingredients
  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 3 cloves garlic, chopped
  • 1 medium sweet red pepper, cut into 1/2-inch dice
  • 1 medium sweet yellow pepper, cut into 1/2-inch dice,
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon red pepper flakes
  • 1/2 teaspoon ground turmeric
  • 1 can (14 1/2-ounce) chicken broth
  • 1 cup water
  • 1 box (10 ounce) frozen peas, thawed
  • 1 1/2 pounds large shrimp, shelled and cleaned
  • 1 (10-ounce) box couscous
  • 1/2 cup pitted black olives, sliced
Directions

Heat oil in a 8 to 10 quart heavy bottomed pot. Add onion, garlic and sweet peppers; cook until peppers are tender, 8 minutes. Add salt, black pepper, thyme, pepper flakes and turmeric; cook 1 minute. Add broth, water, peas and shrimp. Simmer, covered, 2 minutes.

Remove from heat. Stir in couscous; cover; let stand 5 minutes. Serve, garnished with olives.


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    Recipe courtesy of Food Network Kitchen