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.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love