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Couscous Paella Soup for Two

http://www.eatingwell.com/recipes/couscous_paella_soup_two.html

From EatingWell:  January/February 2012

This soup recipe for two is inspired by the flavors and ingredients of paella, but unlike paella it's simple enough for a speedy weeknight dinner. If you can’t find Spanish chorizo, use pepperoni (add a pinch of smoked paprika if you have it). Serve with warm whole-grain garlic bread.

2 servings | Active Time: 30 minutes | Total Time: 30 minutes

Ingredients

Preparation

  1. 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 simmer and cook until the chicken is cooked through and vegetables are tender, 8 to 10 minutes.
  2. Meanwhile, bring water to a boil in a small saucepan. Stir in couscous, cover and remove from the heat. Let stand for 5 minutes.
  3. To serve, mound half the couscous in each of 2 wide, shallow bowls. Ladle the soup around the couscous and sprinkle with cilantro (if using).

Nutrition

Per serving : 289 Calories; 9 g Fat; 2 g Sat; 5 g Mono; 39 mg Cholesterol; 31 g Carbohydrates; 23 g Protein; 6 g Fiber; 862 mg Sodium; 423 mg Potassium

1 1/2 Carbohydrate Serving

Exchanges: 1 1/2 starch, 1 vegetable, 2 lean meat, 1 fat

Tips & Notes