COUSCOUS PAELLA
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
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
NORTH AFRICAN COUSCOUS PAELLA
Make and share this North African Couscous Paella recipe from Food.com.
Provided by CarBroker
Categories African
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- Heat oil in saucepan. Add the peppers, scallions, garlic, coriander, turmeric and cayenne. Saute over medium heat for 3 to 4 minutes, stirring occasionally. Stir in the stock or water. Add the shrimp or tofu and cook for another 3 to 4 minutes, until the shrimp is pink. Stir in the peas and cook for another minute.
- Mix in the couscous and butter or margarine. Cover, remove from heat and let stand for 5 minutes.
- Uncover the pan, and using a fork, fluff up the couscous and break up any lumps.
- Add salt and pepper to taste. Serve on a platter, topped with toasted almonds, parsley and lemon wedges.
Nutrition Facts : Calories 474.8, Fat 22.1, SaturatedFat 3.6, Cholesterol 78.5, Sodium 449.1, Carbohydrate 49.2, Fiber 8.4, Sugar 4.9, Protein 21.9
PAELLA SALAD
Provided by Ina Garten
Categories main-dish
Time 2h30m
Yield 6 to 7 servings
Number Of Ingredients 21
Steps:
- Combine the chicken stock, fennel seeds, curry powder, saffron, red pepper flakes, 1 tablespoon salt, and 1 teaspoon black pepper in a large saucepan, bring to a simmer, remove from the heat, and set aside.
- Heat the olive oil in a medium (10-inch) Dutch oven, such as Le Creuset, add the onion, and cook over medium heat for 5 minutes, until tender. Add the garlic and cook for one minute. Stir in the rice and cook for 2 minutes. Stir in the stock mixture, bring to a boil, lower the heat, and simmer covered for 10 minutes. Stir in the chicken, cover, and cook for 10 minutes. Stir in the shrimp, cover, and simmer for 5 minutes, until the shrimp are barely cooked and the rice is almost tender. Turn off the heat, cover, and allow to sit for 15 minutes.
- Meanwhile, in a very large bowl, combine the celery, scallions, peas, red peppers, yellow peppers, kielbasa, and olives. Stir in the warm rice mixture and the lemon juice and set aside to cool. Boil 1/2 cup water in a medium saucepan, add the mussels, cover, and simmer for 4 to 5 minutes, until the mussels open. Add the mussels to the salad. Cover the salad and allow it to sit at room temperature for about an hour to allow the flavors to blend. Taste for seasonings and serve at room temperature.
PAELLA SALAD
Provided by Marian Burros
Categories dinner, main course
Time 1h
Yield 6 servings as a main dish
Number Of Ingredients 17
Steps:
- Sauté onion in the 2 teaspoons hot oil in nonstick pan over medium-high heat. When onion softens, add curry.
- Add the rice, stock and saffron or turmeric, stirring well. Reduce heat, and simmer the rice, covered, for 17 minutes total, until liquid has been absorbed and rice is tender.
- Meanwhile, heat the wine; add the sausage, and cook about 10 minutes, until the sausage is firm to the touch; remove. Add the scallops and cook 2 or 3 minutes, depending on size. Slice the sausage 1/4 inch thick, removing casing if it is too thick to eat.
- Whisk together the 3 tablespoons oil, vinegar, lemon juice, salt, pepper, rosemary and parsley in a bowl large enough to hold all the ingredients. Add the rice, shrimp, scallops, sausage and peppers and chill a couple of hours, or overnight. To serve, arrange the arugula on each of six plates and mound the salad on top of the arugula.
Nutrition Facts : @context http, Calories 701, UnsaturatedFat 15 grams, Carbohydrate 74 grams, Fat 22 grams, Fiber 5 grams, Protein 43 grams, SaturatedFat 5 grams, Sodium 1583 milligrams, Sugar 9 grams, TransFat 0 grams
VEGETABLE COUSCOUS PAELLA
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
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.
PAELLA SALAD WITH COUSCOUS
Steps:
- Heat oil in a large paella pan or heavy skillet over moderately high heat until hot but not smoking. Add chorizo and shallot, and stir until chorizo is golden brown on the edges, 3 to 4 minutes. Add garlic and sauté, stirring, 1 minute. Transfer mixture to a large bowl, scraping pan out with a rubber spatula, and set aside Bring broth and wine to a boil in a 2-1/2 quart saucepan, add shrimp, cover, and cook until pink, about 45 seconds to 1 minute. Transfer shrimp with a slotted spoon to a small bowl. Bring liquid in saucepan back to a boil, add the scallops and cook, covered, 1-1/2 to 2 minutes. Transfer scallops with slotted spoon to the bowl with shrimp, pouring any liquid that has accumulated in the bowl back into pan. Add lemon juice to seafood, then add salt and pepper to taste, and toss to combine. Put couscous in a small bowl and set aside. Measure 1-3/4 cups of cooking liquid into a saucepan and discard remainder. Add saffron, bring to a boil and pour over couscous. Cover and let stand 5 minutes. Uncover, fluff couscous with a fork and add to the chorizo mixture. Stir in green peas, bell pepper, olives, and the seafood. Toss to combine. Dressing: Blend lemon juice, olive oil, garlic, salt, pepper, and cayenne pepper in a blender and process until smooth. Pour over salad, and toss to combine. Let stand 30 minutes at room temperature to allow couscous to absorb dressing and cool. Stir in parsley and season salad with salt and pepper. Note: Salad may be made up to 2 hours ahead of time, but don't add parsley until just ready to serve. * Available at Latino markets and some supermarkets.
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