What's This?
Serving size 2
Total Time


2 tsp extra virgin olive oil1 medium onion, chopped1 clove garlic, minced½ tsp dried thyme½ tsp fennel seed¼ tsp salt¼ tsp freshly ground pepper pinch of crumbled saffron threads1 cup no-salt-added diced tomatoes, with juice¼ cup vegetable broth4 oz bay scallops, tough muscle removed4 oz small shrimp (41-50 per pound), peeled and deveined½ cup whole-wheat couscous


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. Stir in tomatoes and broth. Bring to a simmer. Cover, reduce heat and simmer for 2 minutes.

3. Increase heat to medium, stir in scallops and cook, stirring occasionally, for 2 minutes. Add shrimp and cook, stirring occasionally, for 2 minutes more. Stir in couscous. Cover, remove from heat and let stand for 5 minutes; fluff.

Nutrition Facts

Provided by: EatingWell

Per Single Serving / Serves 2 Total

  • Calories 409
  • Calories from fat 63
  • Total Fat 7gm 11%
  • Saturated Fat 1gm 5%
  • Monounsaturated Fat 4gm
  • Sodium 584mg 24%
  • Total Carbohydrates 59gm 20%
  • Fiber 10gm 10%
  • Protein 29gm
  • Cholesterol 103mg 34%

Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Tags: Dinner, Healthy, Low Calorie, Shellfish, Spanish, Easy, Entertaining

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