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North African Couscous Paella Recipe
|Vegetable oil||2 Tablespoon|
|Chopped red bell pepper||1⁄2 Cup (8 tbs)|
|Scallions||4 , chopped to make about 1/2 cup|
|Garlic||2 Clove (10 gm), minced or pressed|
|Ground coriander||1 Teaspoon|
|Hot vegetable stock/Hot water||2 Cup (32 tbs)|
|Dried tofu/Five-spice tofu / 1/2 pound shelled shrimp||3⁄4 Pound, cut into 1/2-inch cubes (Or Tofu Kan)|
|Green peas||1 Cup (16 tbs) (Use Fresh Or Frozen)|
|Quick-cooking couscous||1 Cup (16 tbs)|
|Ground black pepper||To Taste|
|Chopped toasted almonds||2 Tablespoon|
|Chopped fresh parsley||2 Tablespoon|
Calories 499 Calories from Fat 202
% Daily Value*
Total Fat 22 g33.5%
Saturated Fat 1.9 g9.6%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 618 mg25.8%
Total Carbohydrates 51 g17.1%
Dietary Fiber 7.8 g31.3%
Sugars 5.7 g
Protein 23 g46.8%
Vitamin A 90.1% Vitamin C 99.8%
Calcium 61% Iron 26.8%
*Based on a 2000 Calorie diet
Add the peppers, scallions, garlic, coriander, turmeric, and cayenne, and saute on medium heat for 3 to 4 minutes, stirring occasionally.
Stir in the stock or water.
Add the tofu or shrimp and cook for another 3 to 4 minutes, until the tofu is hot or the shrimp are pink.
Stir in the peas and cook for another minute.
Mix in the couscous and the margarine or butter.
Cover, remove from the heat, and let stand for 5 minutes.
Uncover the pan and using a fork, stir thoroughly to fluff up the couscous and break up any lumps.
Add salt and pepper to taste.
Serve on a platter, topped with toasted almonds, parsley, and lemon wedges.