Couscous Paella with Shrimp and Vegetables

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Kcal: 410

P: 28

F: 10

C: 50

Fiber: 10

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Whole wheat couscous (dry): 80g (1/2 cup), Shrimp (peeled and deveined): 120g (4 oz), Bell peppers (mixed colors): 100g (1 cup, diced), Peas (frozen): 50g (1/3 cup), Tomatoes (diced): 100g (1/2 cup), Onion: 50g (1/2 small, diced), Garlic: 6g (2 cloves, minced), Vegetable broth: 180ml (3/4 cup), Olive oil: 10ml (2 tsp), Lemon juice: 10ml (2 tsp), Paprika: 2g (1 tsp), Turmeric: 1g (1/2 tsp), Saffron threads: 0.1g (pinch), Parsley: 10g (2 tbsp, fresh, chopped), Lemon wedges: for serving, Black pepper: to taste

Nutritional info:

Meal Type: dinner

Dietary Suitable for: Pescatarian (includes fish and seafood but excludes other meats)

Cooking Time Minutes: 260

Suitable for Menopausal Status: Peri-menopausal

Recipe Instructions

1. Heat 5ml olive oil in a large pan over medium heat. Add 50g diced onion and 6g minced garlic, sautÃ© for 3 minutes. 2. Add 100g diced bell peppers and cook for 3 minutes. 3. Add 100g diced tomatoes, 2g paprika, 1g turmeric, 0.1g saffron threads, and black pepper. Cook for 2 minutes. 4. Add 120g shrimp and cook until pink, about 3-4 minutes. 5. Stir in 50g frozen peas. 6. Meanwhile, bring 180ml vegetable broth to a boil. 7. Place 80g dry couscous in a heatproof bowl, pour boiling broth over it, cover, and let stand for 5 minutes. 8. Fluff couscous with a fork and stir in 5ml olive oil and 10ml lemon juice. 9. Fold couscous into the shrimp and vegetable mixture. 10. Serve garnished with 10g chopped parsley and lemon wedges.

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