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Ingredients
  • 2 teaspoons extra-virgin olive oil
  • 1 medium onion, chopped
  • 1 clove garlic, minced
  • ½ teaspoon dried thyme
  • ½ teaspoon fennel seed
  • ¼ teaspoon salt
  • ¼ teaspoon freshly ground pepper
  • 1 pinch Pinch of crumbled saffron threads
  • 1 cup no-salt-added diced tomatoes, with juice
  • ¼ cup vegetable broth
  • 4 ounces bay scallops, tough muscle removed
  • 4 ounces 4 ounces small shrimp, (41 to 50 per pound), peeled and deveined
  • ½ cup whole-wheat couscous
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