This soup 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.

EatingWell Test Kitchen
Source: EatingWell Magazine, January/February 2012


Ingredient Checklist


Instructions Checklist
  • Heat oil in a large 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, saffron (if using), salt and pepper and bring to a boil. Reduce heat to maintain a simmer and cook until the vegetables are tender, 8 to 10 minutes.

  • Meanwhile, bring water to a boil in a small saucepan. Stir in couscous, cover and remove from the heat. Let stand for 5 minutes.

  • To serve, mound about 1/2 cup couscous in each of 4 wide, shallow bowls. Ladle the soup around the couscous and sprinkle with cilantro, if using.


Tips: Chorizo, a spicy pork sausage seasoned with paprika and chile, is originally from Spain and is often used in Mexican cooking. Chorizo can be made with raw or smoked, ground or chopped pork. Chorizo is available at well-stocked supermarkets, specialty food stores or online at

The dried stigma from the Crocus sativus flower, saffron is the world's most expensive spice. Each crocus produces only 3 stigma, requiring over 75,000 flowers for each pound of saffron. It's used sparingly to add golden yellow color and flavor to a wide variety of Middle Eastern, African and European dishes. Find it in the specialty-herb section of large supermarkets and gourmet-food shops and online at Wrapped in foil and placed in an airtight container, it will keep in a cool, dry place for several years.

Nutrition Facts

288.3 calories; protein 22.8g 46% DV; carbohydrates 30.8g 10% DV; exchange other carbs 2; dietary fiber 5.6g 22% DV; sugars 3.3g; fat 8.8g 14% DV; saturated fat 2.2g 11% DV; cholesterol 39.4mg 13% DV; vitamin a iu 943.6IU 19% DV; vitamin c 27.9mg 46% DV; folate 29.9mcg 8% DV; calcium 33mg 3% DV; iron 2.2mg 12% DV; magnesium 23.2mg 8% DV; potassium 420.5mg 12% DV; sodium 856.2mg 34% DV; thiamin 0.2mg 16% DV.

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Rating: 4 stars
delicious! we added shrimp to this and instead of couscous to keep it gluten free we added cooked brown rice right to the soup. the saffron makes this dish so the only con is being sure to have this unique spice on hand. will make again!! Pros: quick and easy Read More