Seafood Cous Cous 'Paella' with chilli & lime

My weight has rocketed over the winter too many cosy nights in by the woodburner eating rich warming food and drinking too many glasses of my favourite tipple, nicely chilled Sauvignon Blanc.
Something just had to give, the warm spell before Easter caught me out. There was absolutely no way I was going sleeveless and showing off my fine pair of 'bingo-wings' to anyone. So it's back to the only diet that works for me Weight Watchers and this time I'm doing it online.
I lost over around 30lbs 4 or 5 years back, just by eating lovely healthy food and increasing my daily activities, mainly dog-walking combined with my Rosemary Conley exercise DVD two or three times a week. Of course starting my blog hasn't helped, cooking all these lovely dishes wasn't enough, I also ate the damn things.
Well it's only week one and I'm not all bored with the diet, I'm enjoying carefully working out the points in each dish that I have devised. I will try to add a points value to my recipes from now on just to give all of you who are watching their weight an idea of how much you are consuming.

So here we go with WW recipe no 1 Seafood Cous Cous Paella with chilli & lime. It's a really quick and easy meal that can be prepared in no time and will cook in around 10 minutes maximum. If you don't like cous cous then you can substitute it with pasta ( just make sure to check on the points first though). If your not on a diet then you'll still enjoy this dish guilt -free.

This is for 4 portions if you're Weight Watching and perhaps two large portions if your not. You can enjoy this either hot or cold. If you'd like it cold then add the Seafood to the rest of the cooked ingredients once they have cooled. Great for taking to work in a tupperware box for lunch.

8 to 12oz cooked seafood. The mixture I bought had prawns (shrimp), squid and mussels
150gms Giant Cous Cous cooked as per instructions on the packet & add 1tsp Ras-el-Hanout (optional)
2 shallots finely diced
2 red chillies (larger mild ones) sliced
1 medium sized yellow or orange pepper diced
16 cherry tomatoes cut in half.
2 tsp good oil. I use rapeseed but Extra Virgin Olive Oil is fine
Juice of 1 lime
lime & coriander (cilantro) or flat leaf parsley leaves to decorate
Salt & pepper to taste

Just sautee the shallots, chillies & peppers in the oil until beginning to soften.
Add the cherry tomatoes, warm through but do not cook
Add the cous cous & Seafood (if you want it hot if not add after all the other ingredients are cold & refridgerate)
Stir through & heat gently until piping hot.
Add the lime juice at the last minute & check the seasoning.
Sprinkle over some coriander or parsley leaves and serve.

Approx 5-6 points per serving.

Hope you enjoy it !