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!

Nutriscore Rating: 77/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

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

Directions

Step 1

Heat 2 tablespoons of olive oil in a large, deep skillet or paella pan over medium heat.

Step 2

Add the diced onion and red bell pepper. Sauté for 4-5 minutes, or until softened.

Step 3

Stir in the minced garlic, cumin, paprika, and turmeric. Cook for 1 minute until fragrant.

Step 4

Add the harissa paste and canned diced tomatoes. Stir well and simmer for 2-3 minutes.

Step 5

Pour in the vegetable broth and bring the mixture to a boil.

Step 6

Stir in the couscous, cover the pan, and remove it from heat. Let the couscous soak for 5-7 minutes.

Step 7

While the couscous is soaking, heat the remaining 1 tablespoon of olive oil in a separate pan over medium heat.

Step 8

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.

Step 9

Fluff the couscous with a fork and stir in the cooked shrimp, mussels, chickpeas, peas, salt, and black pepper.

Step 10

Garnish with fresh parsley and serve with lemon wedges on the side.

Nutrition Facts

Serving size	2156.5 grams (2156.5g)

Amount per serving	% Daily Value*
Calories	2089

Total Fat 79.80g	102%
Saturated Fat 14.20g	71%
Polyunsaturated Fat 9.00g
Cholesterol 461mg	154%
Sodium 6772mg	294%
Total Carbohydrate 216.00g	79%
Dietary Fiber 47.30g	169%
Total Sugars 46.90g
Protein 138.40g	277%

Vitamin D 161IU	805%
Calcium 799mg	61%
Iron 29mg	163%
Potassium 4966mg	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.

Source of Calories

Fat: 33.6%

Protein: 25.9%

Carbs: 40.5%