Couscous Paella

Prep Time:

5 min

Cook Time:

20 min

Total Time:

25 min

Servings:

A delightful twist on the classic Spanish dish, incorporating couscous with a medley of seafood, meats, and vegetables, seasoned to perfection for a flavorsome one-pot meal.

Ingredients

1 cup (4 oz) California walnut pieces
1 tbsp olive oil, divided
1 lb medium shrimp, peeled and deveined
1 ⅓ cups low-salt chicken broth
2/3 cup red bell pepper, chopped
2/3 cup frozen baby lima beans, thawed
1 package (5.8 oz) Near East® Roasted Garlic & Olive Oil Pearled Couscous
1/2 cup crumbled Feta cheese

How to make it

1

In a large nonstick skillet, heat California walnuts over medium-high heat. Cook and stir until golden and fragrant. Remove from skillet; set aside.
2

Heat olive oil in the same skillet over medium high heat. Add shrimp; cook 2 to 3 minutes on each side or until shrimp are opaque. Remove from skillet and keep warm.
3

Combine broth, red pepper, lima beans and contents of Spice Sack in skillet; cover and bring to a boil.
4

Reduce heat and simmer 3 to 4 minutes or until beans are tender.
5

Stir in couscous; cover, remove from heat, and let stand 5 minutes. Stir in shrimp, Feta cheese, and walnuts, fluffing with a fork.