Seafood couscous paella

A twist on the classic paella – and a new use for couscous

1 ratings

25 minutes
Serves 4
2 of 5 a day

Nutrition: Per serving

Kcal319
Fat2.6g
Salt1g
Sugar8.9g

Recipe by: Charlie Farrant | Student Dietitian and Running Blogger

I love a traditional paella but certainly don’t have time to make it mid-week. This version cuts out the prep and mess of the shell-on prawns plus it also packs in 2 of your 5 A DAY.

Ingredients

1 teaspoon vegetable oil
1 onion, finely sliced
1 red pepper, finely sliced
4 tomatoes, roughly chopped
200g giant couscous
Pinch of saffron (optional)
1 teaspoon paprika
100ml reduced-salt vegetable stock
600ml boiling water
100g frozen peas
150g cooked king prawns
150g cooked mussels
Freshly ground black pepper
2 teaspoons lemon juice
1 lemon, cut into wedges, to serve

Method

Heat the oil in a large frying pan over a low heat. Cook the onion, pepper and tomatoes for 10 minutes or until softened.
Stir in the couscous, frying for 1 minute before adding the saffron and paprika.
Add the stock and 500ml boiling water. Bring to the boil, then turn down the heat and simmer for 5–10 minutes, stirring regularly.
Add the peas to the pan along with 100ml boiling water and continue stirring until all the water has been absorbed (add a little extra if you need to).
Mix in the prawns and mussels and heat through, seasoning with black pepper and lemon juice.
Serve with lemon wedges.