Couscous Paella
- Recipe Yield : 4 Servings
Ingredients
- 1 cup (4 ounces) California walnut pieces
- 1 tablespoon olive oil, divided
- 1 pound medium shrimp, peeled and deveined
- 1-1/3 cups low-salt chicken broth
- 2/3 cup red bell pepper, chopped
- 2/3 cup frozen baby lima beans, thawed
- 1 package (5.8 ounce) Near East Roasted Garlic & Olive Oil Couscous
- 1/2 cup crumbled feta cheese
Preparation Steps
- In a large nonstick skillet, heat California walnuts over medium-high heat. Cook and stir until golden and fragrant. Remove from skillet; set aside.
- 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.
- Combine broth, red pepper, lima beans and contents of Spice Sack in skillet; cover and bring to a boil.
- Reduce heat and simmer 3 to 4 minutes or until beans are tender.
- Stir in couscous; cover, remove from heat, and let stand 5 minutes. Stir in shrimp, feta cheese, and walnuts, fluffing with a fork.
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