Best Couscous Paella Recipes

COUSCOUS PAELLA

Steps:

• In a large nonstick skillet coated with cooking spray, saute red pepper in oil for 2 minutes. Add onions and garlic; cook 1 minute longer. , Stir in broth and seasonings; bring to a boil. Add shrimp; cook for 2-3 minutes or just until shrimp turn pink. Return to a boil. Stir in the couscous, peas and butter. , Remove from the heat; cover and let stand for 5 minutes. Fluff with a fork. Sprinkle with almonds and parsley. Serve with lemon.

"PAELLA" COUSCOUS SALAD

Steps:

• Make salad:
• Heat oil in a large heavy skillet over moderately high heat until hot but not smoking, then sauté chorizo and shallot, stirring, until chorizo is golden brown on edges, 3 to 4 minutes. Add garlic and sauté, stirring, 1 minute. Transfer mixture to a large bowl, scraping out skillet with a rubber spatula.
• Bring broth and wine to a boil in a 2 1/2-quart saucepan and cook shrimp, covered, until just cooked through, about 45 seconds. Transfer shrimp with a slotted spoon to a small bowl. Bring liquid in saucepan back to a boil and cook scallops, covered, until just cooked through, about 2 minutes. Transfer scallops with slotted spoon to bowl with shrimp and pour any liquid accumulated in bowl back into pan. Add lemon juice to seafood, then add salt and pepper to taste and toss to combine.
• Put couscous in a metal bowl. Reserve 1 3/4 cups cooking liquid in saucepan and discard remainder. Add saffron and bring liquid to a boil and pour over couscous. Let stand, covered tightly with plastic wrap, 5 minutes. Fluff couscous with a fork and add to chorizo. Stir in peas, bell pepper, olives, and seafood and toss to combine.
• Make dressing:
• Blend lemon juice, oil, garlic, salt, black pepper, and cayenne in a blender until smooth and pour over seafood salad, tossing to combine well. Let stand 30 minutes at room temperature to allow couscous to absorb dressing.
• Stir in parsley and season salad with salt and pepper.
• Available at Latino markets and some supermarkets.

NORTH AFRICAN COUSCOUS PAELLA

Steps:

• Heat oil in saucepan. Add the peppers, scallions, garlic, coriander, turmeric and cayenne. Saute over medium heat for 3 to 4 minutes, stirring occasionally. Stir in the stock or water. Add the shrimp or tofu and cook for another 3 to 4 minutes, until the shrimp is pink. Stir in the peas and cook for another minute.
• Mix in the couscous and butter or margarine. Cover, remove from heat and let stand for 5 minutes.
• Uncover the pan, and using a fork, fluff up the couscous and break up any lumps.
• Add salt and pepper to taste. Serve on a platter, topped with toasted almonds, parsley and lemon wedges.

COUSCOUS PAELLA WITH SHRIMP

Steps:

• Heal oil in a large heavy-bottom pot over medium-high heat. Add onion, garlic and peppers. Cook for 8 minutes, or until tender, stirring occasionally.
• Add salt, black pepper, thyme, red pepper flakes and turmeric. Stir in broth, 1 cup water and the peas. Bring to a simmer and add shrimp. Simmer, covered, for 2 minutes or until the shrimp is cooked through.
• Remove from heat; stir in couscous. Cover and let stand 5 minutes. To serve, fluff with fork and garnish with olives.

VEGETABLE COUSCOUS PAELLA

Steps:

• 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.

PAELLA SALAD WITH COUSCOUS

Steps:

• Heat oil in a large paella pan or heavy skillet over moderately high heat until hot but not smoking. Add chorizo and shallot, and stir until chorizo is golden brown on the edges, 3 to 4 minutes. Add garlic and sauté, stirring, 1 minute. Transfer mixture to a large bowl, scraping pan out with a rubber spatula, and set aside Bring broth and wine to a boil in a 2-1/2 quart saucepan, add shrimp, cover, and cook until pink, about 45 seconds to 1 minute. Transfer shrimp with a slotted spoon to a small bowl. Bring liquid in saucepan back to a boil, add the scallops and cook, covered, 1-1/2 to 2 minutes. Transfer scallops with slotted spoon to the bowl with shrimp, pouring any liquid that has accumulated in the bowl back into pan. Add lemon juice to seafood, then add salt and pepper to taste, and toss to combine. Put couscous in a small bowl and set aside. Measure 1-3/4 cups of cooking liquid into a saucepan and discard remainder. Add saffron, bring to a boil and pour over couscous. Cover and let stand 5 minutes. Uncover, fluff couscous with a fork and add to the chorizo mixture. Stir in green peas, bell pepper, olives, and the seafood. Toss to combine. Dressing: Blend lemon juice, olive oil, garlic, salt, pepper, and cayenne pepper in a blender and process until smooth. Pour over salad, and toss to combine. Let stand 30 minutes at room temperature to allow couscous to absorb dressing and cool. Stir in parsley and season salad with salt and pepper. Note: Salad may be made up to 2 hours ahead of time, but don't add parsley until just ready to serve. * Available at Latino markets and some supermarkets.

COUSCOUS PAELLA SOUP

Steps:

• Add the chicken, chicken broth, peas, saffron, salt and pepper. Let it boil, then reduce the temperature and cook the couscous in a separate saucepan while the soup simmers. That's all there is to it. The soup is served by putting a mount of couscous down and ladling the soup around it. This should really be titled, 'What I Did Different Next Time,' because I didn't want to waste the rest of the soup. Since it was served separately than the couscous (which the chickens loved, by the way), I decided to add a bit more authentic paellaness to what was there and served it up. For spicing, I upped the smoked paprika to about a half teaspoon. I also added garlic powder, salt and pepper. I threw in a can of kidney beans, another of diced tomatoes and two cups of uncooked rice. Once the liquid had been absorbed by the rice and the beans were tender, we sat down to eat. It was much, much better. All three of us ate our meal (Dudette did do her negotiating for less as per usual) and enjoyed it. 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, 8-10 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.

COUSCOUS PAELLA SOUP

Steps:

• 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. Exchanges: 1 1/2 starch, 1 vegetable, 2 lean meat, 1 fat Carbohydrate Servings: 1 1/2 Nutrition Bonus: Vitamin C (47% daily value), Vitamin A (19% dv).

VEGETARIAN COUSCOUS PAELLA

Steps:

• Place oil in large skillet or dutch oven at medium-high heat.
• Add onion and garlic.
• Cook until onion is tender, about 5 minutes.
• Add broth, peas, carrots, salt, turmeric and red pepper.
• Bring to a boil over high heat.
• Reduce heat, cover and simmer 10 minutes.
• Remove from heat and stir in uncooked couscous, tomato, parsley and almonds.
• Cover and let stand 5 minutes before serving.

SEAFOOD COUSCOUS PAELLA RECIPE

Steps:

• Heat oil in a large saucepan over medium heat. Add onion; cook, stirring constantly, for 3 minutes. Add garlic, thyme, fennel seed, salt, pepper and saffron; cook for 20 seconds. Stir in tomatoes and broth. Bring to a simmer. Cover, reduce heat and simmer for 2 minutes. Increase heat to medium, stir in scallops and cook, stirring occasionally, for 2 minutes. Add shrimp and cook, stirring occasionally, for 2 minutes more. Stir in couscous. Cover, remove from heat and let stand for 5 minutes; fluff.

SEAFOOD COUSCOUS PAELLA

Steps:

• 1. Heat oil in a large saucepan over medium heat. Add onion; cook, stirring constantly, for 3 minutes. Add garlic, thyme, fennel seed, salt, pepper and saffron; cook for 20 seconds. 2. Stir in tomatoes and broth. Bring to a simmer. Cover, reduce heat and simmer for 2 minutes. 3. Increase heat to medium, Add shrimp and cook, stirring occasionally, for 2 minutes. Stir in couscous. Cover, remove from heat and let stand for 5 minutes; fluff. Nutrition Information: Per Serving: cal. (kcal) 409, Fat, total (g) 7, chol. (mg) 103, sat. fat (g) 1, carb. (g) 59, Monosaturated fat (g) 4, fiber (g) 10, pro. (g) 29, vit. A (IU) 728.85, vit. C (mg) 23.62, sodium (mg) 584, Potassium (mg) 399, iron (mg) 2.7, Vegetables () 3, Starch () 3, Lean Meat () 3, Fat () 1, Percent Daily Values are based on a 2,000 calorie diet