Vegetable Couscous Paella
- Ready In:
- 30mins
- Ingredients:
- 18
- Serves:
-
6
ingredients
- 2 1⁄2 tablespoons olive oil (I used a little more)
- 2 cups chopped onions (I used a lot more)
- 1 cup chopped red bell pepper
- 1 cup chopped green bell pepper
- 1 tablespoon chopped garlic (I used a lot more)
- 1 1⁄2 teaspoons paprika
- 2 cups canned vegetable broth (I used low sodium chicken broth, about 2 1/2 cups)
- 3 large plum tomatoes, seeded, coarsely chopped (about 10 ounces)
- 1 cup frozen peas
- 1 cup drained canned garbanzo beans (chickpeas, I used more)
- 1⁄2 cup chopped peeled carrot
- 1⁄4 teaspoon crushed saffron thread
- 1⁄4 teaspoon cayenne pepper
- 1 1⁄2 cups couscous
- 6 canned artichoke hearts, quartered (I omitted this)
- sliced red bell pepper rings (I omitted this)
- 1 lemon, cut into 8 wedges (I omitted this)
- chopped fresh parsley (I used fresh cilantro)
directions
- Heat oil in heavy large pot over medium-high heat.
- Add onion and chopped bell peppers; sauté until vegetables begin to soften, about 5 minutes.
- Add garlic and paprika and sauté 1 minute.
- Stir in broth and next 6 ingredients.
- Bring to simmer. Reduce heat to medium-low.
- Cover and cook 5 minutes to blend flavors.
- Season to taste with salt and pepper.
- Mix couscous into vegetable mixture.
- Cover and simmer 1 minute.
- Remove pot from heat.
- Let stand covered 5 minutes. Fluff couscous with fork. Let paella stand covered 5 minutes longer; fluff with fork again. Season to taste with salt and pepper. Transfer to serving bowl.
- Arrange artichoke hearts, red bell pepper rings and lemon wedges atop paella. Sprinkle parsley over and serve.
- Serves 6.
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RECIPE SUBMITTED BY
spatchcock
United States
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