TGIF!!!!!! Seriously, let me repeat that. TGIF!!!!! It's warm (temps to reach mid-50's today!) and spring is definitely in the air. Whoo hooo!!!
Yesterday I had my yearly girl check up, so working out was not going to happen afterwards. JP ended up having a doctor's appointment yesterday as well, so we both got home earlier than normal. It was nice to have some more time in the late afternoon/evening and we got lots of things checked off of the "to-do" list.
This year for Lent, JP gave up meat. I about fell off my chair when he told me what he had decided. He's a steak and potato guy to the core. I'm so proud of him - he's doing a great job. I told my mom this and, in true mom fashion, she emailed me some seafood recipes she found in Taste of Home to try. Last night, I tried the couscous paella. It's not quite paella (but, I have a friend from Spain who's going to give me her mom's recipe), but it was darn tasty and had a nice kick to it, which I loved. It turned out well and it's going to become a favorite of ours. It's super easy, but nice enough to serve to company.
CATEGORY: Lower Fat
TIME: Prep: 25 min. Cook: 20 min.
1 medium sweet red pepper, chopped
4 garlic cloves, minced
1 tablespoon canola oil
6 green onions, thinly sliced
2 cans (14-1/2 ounces each) vegetable broth
2 teaspoons ground coriander
1 teaspoon ground turmeric
1/2 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon cayenne pepper
2 pounds uncooked medium shrimp, peeled and deveined
2 cups uncooked couscous
2 cups frozen peas, thawed
1 tablespoon butter
2 tablespoons chopped almonds, toasted
2 tablespoons minced fresh parsley
Directions: In a large nonstick skillet coated with cooking spray, saute red pepper and garlic in oil for 2 minutes. Add onions; cook 2 minutes longer or until red pepper is tender. Stir in broth and seasonings; bring to a boil. Add shrimp; cook for 2-3 minutes or just until shrimp turn pink. Return to a boil. Stir in the couscous, peas and butter. Remove from the heat; cover and let stand for 5 minutes. Fluff with a fork. Sprinkle with almonds and parsley. Serve with lemon. Yield: 8 servings.