Chile Spiked Seafood Couscous

Ingredients

2 medium zucchini, cut julienne (matchsticks)
12 inches spears fresh asparagus, cut into 1 pieces
2 teaspoons Canola oil
1 can (15 oz) fire roasted diced tomatoes
2 large leeks, cut horizontal and thinly sliced
2 tablespoons chile garlic sauce (can be found in the ethnic food aisle of your grocery store.)
3 teaspoons chili powder
1/2 pound medium shrimp, uncooked
1/2 pound Bay scallops, uncooked
salt and pepper to taste
3 cups couscous, prepared without the fat
2 tablespoons shredded Parmesan cheese
1 teaspoon Italian seasoning

Preparation

1
In a large skillet, saute leaks and garlic together in heated oil until softened, about 7 minutes.
2
Add zucchini and asparagus, continue to saute until tender. Add the tomatoes, red chile sauce, and chili powder. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes.
3
Stir in the shrimp, scallops, salt and pepper. Return to a boil.
4
Reduce heat; simmer, uncovered, for 5 minutes or until shrimp turn pink and scallops are opaque. Serve with couscous. Garnish with green onions, if desired.
5
For couscous make according to box directions, minus fat. Stir in Parmesan cheese and seasonings while couscous is hot, just before serving.

 



About

Nutrition Information:
Calories: 355 calories
Fat: 8g
Carbohydrates: 48.5g
Fiber: 6.4g
Protein: 31g

Yield:

4 : about 1 cup Shrimp/Scallop Mixture & 3/4 cup couscous

Added:

Friday, August 6, 2010 - 1:37pm

Creator:

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