Whole-wheat couscous soaks up this savory saffron-infused broth.

Makes 2 servings, 1 1/2 cups each

ACTIVE TIME: 30 minutes

TOTAL TIME: 35 minutes

EASE OF PREPARATION: Easy

2 teaspoons extra-virgin olive oil
1 medium onion, chopped
1 clove garlic, minced
1/2 teaspoon dried thyme
1/2 teaspoon fennel seed
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
Pinch of crumbled saffron threads
1 cup no-salt-added diced tomatoes, with juice
1/4 cup vegetable broth
4 ounces bay scallops, tough muscle removed
4 ounces small shrimp (41-50 per pound), peeled and deveined
1/2 cup whole-wheat couscous

1. Heat oil in a large saucepan over medium heat. Add onion; cook, stirring constantly, for 3 minutes. Add garlic, thyme, fennel seed, salt, pepper and saffron; cook for 20 seconds.
2. Stir in tomatoes and broth. Bring to a simmer. Cover, reduce heat and simmer for 2 minutes.
3. Increase heat to medium, stir in scallops and cook, stirring occasionally, for 2 minutes. Add shrimp and cook, stirring occasionally, for 2 minutes more. Stir in couscous. Cover, remove from heat and let stand for 5 minutes; fluff.

NUTRITION INFORMATION: Per serving: 409 calories; 7 g fat (1 g sat, 4 g mono); 103 mg cholesterol; 59 g carbohydrate; 29 g protein; 10 g fiber; 584 mg sodium; 399 mg potassium.

Nutrition bonus: Vitamin C (40% daily value), Selenium (43% dv), Vitamin A (15% dv), Iron (15% dv).

3 Carbohydrate Servings

Exchanges: 3 starch, 3 vegetable, 3 very lean meat, 1 fat

Note green beans is missing from the ingredients list but called for in step 2. It's quick, and very tasty. I've made it twice so far. I like 'quick'. DG

Anonymous, Wallingford, VT