Ingredients:

  • 2 tsp J. Olive Co. EVOO
  • 2 tsp J. Olive Co. Sicilian Lemon balsamic
  • 1 medium onion, chopped
  • 1 clove garlic, minced
  • 1/2 tsp dried thyme
  • 1/2 tsp fennel seed
  • 1/4 tsp salt
  • 1/4 tsp freshly ground pepper
  • Pinch of crumbled saffron threads
  • 3 cups fresh tomatoes chopped, with juice
  • 1/4 cup vegetable broth
  • 4 oz bay scallops, tough muscle removed
  • 4 oz small shrimp, (41-50 per pound), peeled and deveined
  • 1/2 cup whole-wheat couscous

Directions:

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