North African Couscous Paella
Dive into the vibrant flavors of *North African Couscous Paella*, an exquisite fusion dish that combines the hearty warmth of North African spices with the classic seafood medley of Spanish paella. This one-pan recipe marries fluffy couscous with a fragrant base of harissa, cumin, turmeric, and paprika, creating a bold and aromatic foundation. Plump shrimp, briny mussels, and protein-packed chickpeas come together for a delightful medley of textures, complemented by sweet peas and a zesty garnish of fresh parsley and lemon wedges. Perfect for weeknight dinners or casual entertaining, this dish is ready in under an hour and delivers a feast for both the eyes and the palate. Whether you're seeking a unique couscous recipe or a new twist on paella, this culinary mashup is destined to impress!
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Recipe Information
Ingredients
- 3 tablespoons olive oil
- 1 medium yellow onion, diced
- 1 medium red bell pepper, diced
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 0.5 teaspoon ground turmeric
- 1 tablespoon harissa paste
- 14 ounces canned diced tomatoes
- 2 cups vegetable broth
- 1.5 cups couscous
- 12 pieces shrimp, peeled and deveined
- 12 pieces mussels, cleaned
- 1 cup chickpeas, drained and rinsed
- 0.5 cup peas, fresh or frozen
- 0.25 cup fresh parsley, chopped
- 1 large lemon, cut into wedges
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Heat 2 tablespoons of olive oil in a large, deep skillet or paella pan over medium heat.
Add the diced onion and red bell pepper. Sauté for 4-5 minutes, or until softened.
Stir in the minced garlic, cumin, paprika, and turmeric. Cook for 1 minute until fragrant.
Add the harissa paste and canned diced tomatoes. Stir well and simmer for 2-3 minutes.
Pour in the vegetable broth and bring the mixture to a boil.
Stir in the couscous, cover the pan, and remove it from heat. Let the couscous soak for 5-7 minutes.
While the couscous is soaking, heat the remaining 1 tablespoon of olive oil in a separate pan over medium heat.
Add the shrimp and mussels to the pan. Cook for 3-5 minutes until the shrimp turn pink and the mussels open. Discard any mussels that do not open.
Fluff the couscous with a fork and stir in the cooked shrimp, mussels, chickpeas, peas, salt, and black pepper.
Garnish with fresh parsley and serve with lemon wedges on the side.
Nutrition Facts
Calories |
2140 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 81.5 g | 104% | |
| Saturated Fat | 14.1 g | 70% | |
| Polyunsaturated Fat | 4.8 g | ||
| Cholesterol | 378 mg | 126% | |
| Sodium | 6098 mg | 265% | |
| Total Carbohydrate | 230.5 g | 84% | |
| Dietary Fiber | 48.3 g | 172% | |
| Total Sugars | 49.5 g | ||
| Protein | 137.4 g | 275% | |
| Vitamin D | 5.4 mcg | 27% | |
| Calcium | 841 mg | 65% | |
| Iron | 31.5 mg | 175% | |
| Potassium | 4979 mg | 106% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
