Vegetable Couscous Paella

Yield: Serves 6

 

Ingredients

• 2 1/2 tablespoons olive oil
• 2 cups chopped onion
• 1 cup chopped red bell pepper
• 1 cup chopped green bell pepper
• 1 tablespoon chopped garlic
• 1 1/2 teaspoons paprika
• 2 cups canned vegetable broth
• 3 large plum tomatoes (about 10 ounces), seeded, coarsely chopped
• 1 cup frozen peas
• 1 cup drained canned garbanzo beans (chickpeas)
• 1/2 cup chopped peeled carrot
• 1/4 teaspoon crushed saffron threads
• 1/4 teaspoon cayenne pepper

• 1 1/2 cups (about 9 1/2 ounces) couscous
• 6 canned artichoke hearts, quartered
• Sliced red bell pepper rings
• 1 lemon, cut into 8 wedges
• Chopped fresh parsley

Preparation

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.