Ingredients

• 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

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Cooking Directions

Step 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.

Step 2

Stir in tomatoes and broth. Bring to a simmer. Cover, reduce heat and simmer for 2 minutes.

Step 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.