Couscous Paella

• 1 medium sweet red pepper, chopped
• 1 tablespoon canola oil
• 6 green onions, thinly sliced
• 4 garlic cloves, minced
• 2 cans (14-1/2 ounces each) vegetable broth
• 2 teaspoons ground coriander
• 1 teaspoon ground turmeric
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/8 teaspoon cayenne pepper
• 2 pounds uncooked medium shrimp, peeled and deveined
• 2 cups uncooked couscous
• 2 cups frozen peas, thawed
• 1 tablespoon butter
• 2 tablespoons chopped almonds, toasted
• 2 tablespoons minced fresh parsley

1. In a
2. coated with cooking spray, saute red pepper in oil for 2 minutes. Add onions and garlic; cook 1 minute longer.
3. Stir in broth and seasonings; bring to a boil. Add shrimp; cook for 2-3 minutes or just until shrimp turn pink. Return to a boil. Stir in the couscous, peas and butter.
4. Remove from the heat; cover and let stand for 5 minutes. Fluff with a fork. Sprinkle with almonds and parsley. Serve with lemon.

sweet red pepper, canola oil, green onions, garlic, vegetable broth, ground coriander, ground turmeric, salt, pepper, cayenne pepper, shrimp, couscous, frozen peas, butter, almonds, parsley

Taken from www.tasteofhome.com/recipes/couscous-paella/ (may not work)