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!
Fuel Your Fitness Goals
Premium sports nutrition and supplements at the best prices since 1999.
Over 25 years of sports nutrition excellence
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 |
535 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.2 g | 26% | |
| Saturated Fat | 3.4 g | 17% | |
| Polyunsaturated Fat | 1.1 g | ||
| Cholesterol | 94 mg | 31% | |
| Sodium | 1525 mg | 66% | |
| Total Carbohydrate | 57.9 g | 21% | |
| Dietary Fiber | 11.8 g | 42% | |
| Total Sugars | 12.4 g | ||
| Protein | 34.3 g | 69% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 210 mg | 16% | |
| Iron | 7.9 mg | 44% | |
| Potassium | 1245 mg | 26% | |
*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.
