Couscous Paella Soup

Serves 4: Per serving: 288 calories

Couscous Paella Soup

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  • Prep Time


  • Total Time


  • Servings



  • 1

    tablespoon extra-virgin olive oil

  • ½

    cup diced red bell pepper

  • cup diced onion

  • cup finely diced Spanish chorizo (see Tips) or pepperoni

  • 2

    large cloves garlic, minced

  • 8

    ounces chicken tenders, diced

  • 4

    cups reduced-sodium chicken broth

  • ½

    cup frozen peas, thawed

  • Large pinch of saffron (optional, see Tips)

  • ¼

    teaspoon salt

  • ¼

    teaspoon freshly ground pepper

  • 1

    cup water

  • cup whole-wheat couscous

  • ¼

    cup chopped fresh cilantro (optional)


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.


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