Couscous Paella Soup for Two


  • 2 tablespoons chopped cilantro (optional)
  • 1/3 cup whole-wheat couscous
  • ½ cup water
  • Pinch of saffron (optional; see Tips)
  • 1/8 teaspoon freshly ground pepper
  • 1/8 teaspoon salt
  • ¼ cup frozen peas, thawed
  • + 7 more ingredients
    • 2 cups reduced-sodium chicken broth
    • 4 ounces chicken tenders, cut into ½-inch pieces
    • 1 large clove garlic, minced
    • 3 tablespoons finely diced Spanish chorizo (see Tips) or pepperoni
    • 3 tablespoons diced onion
    • ¼ cup diced red bell pepper
    • 1 ½ teaspoons extra-virgin olive oil

Heat oil in a medium saucepan over medium heat. Add bell pepper, onion, chorizo (or pepperoni) and garlic and cook, stirring, until the vegetables are beginning to soften, about 2 minutes. Add chicken, broth, peas, salt, pepper and saffron (if using) and bring to a boil. Reduce heat to maintain a...

View full recipe at SpringPad


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