Tuesday, May 21, 2013

Couscous Paella with Shrimp and Chicken Sausage

In an effort to continue eating healthy, I found this super yummy recipe for paella with shrimp and chicken sausage and instead of using rice, you use couscous (so good they named it twice!).

Here's what you need:

2 tsp extra virgin olive oil
1 small red bell pepper, cut into small pieces
1 cup of chopped onion
2 links of cooked chicken sausage, diced
2 cloves of garlic, minced
1 tsp sweet smoked paprika
1 tsp dried oregano
1 cup reduced sodium chicken or vegetable broth
8 oz medium shrimp, peeled and deveined
1 cup whole wheat couscous
3/4 cup frozen petite peas, thawed
1/2 cup chopped italian parsley
2 tbsp freshly squeezed lemon juice

Here's what you need to do:

In a large skillet heat oil over medium-high heat.
Add red pepper and onion, cook stirring for 6-8 minutes or until soft.
Add sausage, garlic, paprika and oregano.
Cook, stirring for 2 minutes.
Stir in the broth and bring to a boil.
Remove from heat and stir in shrimp, couscous and peas.
Cover and let stand for 5 minutes or until liquid is absorbed and shrimp are pink, firm and opaque.
Fluff couscous with a fork, stir in parsley and lemon juice.

This was so light and yummy! Plus, it took less than 20 minutes to make, which is perfect for a busy weeknight.

I hope you enjoy!

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