Seafood Couscous Paella

• 2 teaspoons extra-virgin olive oil
• 1 medium onion, chopped
• 1 clove garlic, minced
• 1/2 teaspoon dried thyme
• 1/2 teaspoon fennel seed
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• pinch of crumbled saffron threads
• 1 cup no-salt-added diced tomatoes, with juice
• 1/4 cup vegetable broth
• 8 ounces small shrimp, (41-50 per pound), peeled and deveined
• 1/2 cup whole-wheat couscous

1. 1. Heat oil in a large saucepan over medium heat. Add onion; cook, stirring constantly, for 3 minutes. Add garlic, thyme, fennel seed, salt, pepper and saffron; cook for 20 seconds.
2. 2. Stir in tomatoes and broth. Bring to a simmer. Cover, reduce heat and simmer for 2 minutes.
3. 3. Increase heat to medium, Add shrimp and cook, stirring occasionally, for 2 minutes. Stir in couscous. Cover, remove from heat and let stand for 5 minutes; fluff.
4. Nutrition Information: Per Serving: cal. (kcal) 409, Fat, total (g) 7, chol. (mg) 103, sat. fat (g) 1, carb. (g) 59, Monosaturated fat (g) 4, fiber (g) 10, pro. (g) 29, vit. A (IU) 728.85, vit. C (mg) 23.62, sodium (mg) 584, Potassium (mg) 399, iron (mg) 2.7, Vegetables () 3, Starch () 3, Lean Meat () 3, Fat () 1, Percent Daily Values are based on a 2,000 calorie diet

extravirgin olive oil, onion, clove garlic, thyme, fennel seed, salt, freshly ground pepper, saffron threads, nosalt, vegetable broth, shrimp, couscous

Taken from www.epicurious.com/recipes/member/views/seafood-couscous-paella-53057511 (may not work)