COUSCOUS PAELLA SOUP
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.
Provided by @MakeItYours
Number Of Ingredients 14
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).
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