Couscous Paella Soup

By á-48458

Serves 4: Per serving: 288 calories

Ingredients

• 1 tablespoon extra-virgin olive oil
• 1/2 cup diced red bell pepper
• 1/3 cup diced onion
• 1/3 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
• 1/2 cup frozen peas, thawed
• Large pinch of saffron (optional, see Tips)
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• 1 cup water
• 2/3 cup whole-wheat couscous
• 1/4 cup chopped fresh cilantro (optional)

Preparation

Step 1

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.