Chile Spiked Seafood Couscous
By: Amber
Published: Friday, August 6, 2010 - 1:37pm

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