Vegetable Couscous Paella

This wonderful dish can be served as a complete meal. The chick peas (also know as Garbanzo beans)have a delicious nutlike taste and buttery texture. They provide a good source of protein that can be enjoyed year-round. The flavor from the saffron adds a bit of a honey taste and fortunately you only have to use a little; it is the most expensive spice in the world.

Servings: 6
Preparation time: 20 minutes
Total time: 40 minutes

Ingredients

  • 2 1/2 tablespoons olive oil
  • 2 cups onion, chopped
  • 1 cup red pepper, chopped
  • 1 cup green pepper, chopped
  • 1 tablespoon garlic, chopped
  • 1 1/2 teaspoons paprika
  • 2 cups vegetable broth
  • 3 large plum tomato, seeded and chopped
  • 1 cup frozen peas
  • 1 cup garbanzo beans, drained
  • 1/2 cup carrot, chopped
  • 1/4 teaspoon saffron threads, crushed
  • 1/4 teaspoon cayenne pepper

  • 1 1/2 cups couscous
  • 6 medium artichoke heart, canned
  • 1 medium red pepper, sliced
  • 1 medium lemon wedge
  • 1 tablespoon fresh parsley, chopped

    Instructions:

    Heat oil in heavy large pot over medium high heat. Add onion and chopped bell peppers, saute until vegetables begin to soften, about 5 minutes. Add garlic and paprika and saute l 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.

    Terri's Tips

  • Arrange artichoke hearts, red bell pepper rings and lemon wedges atop paella. Sprinkle parsley over and serve.
  • Add the cayenne to the onions and saute to intensify the flavor
  • Use fresh vegetables for best results. Check my list of ingredients for more information about vegetables