Seafood couscous paella

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Seafood couscous paella

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

25 minutes

Serves 4

Charlie Farrant

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.

Charlie Farrant

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

CALORIES: 319

FAT: 2.6g

5 A DAY: 2

SALT: 1g

SUGAR: 8.9g

Method

  1. Heat the oil in a large frying pan over a low heat. Cook the onion, pepper and tomatoes for 10 minutes or until softened.
  2. Stir in the couscous, frying for 1 minute before adding the saffron and paprika.
  3. Add the stock and 500ml boiling water. Bring to the boil, then turn down the heat and simmer for 5–10 minutes, stirring regularly.
  4. 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).
  5. Mix in the prawns and mussels and heat through, seasoning with black pepper and lemon juice.
  6. Serve with lemon wedges.

If you don’t like mussels, swap in cod or salmon


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