Cousparito or Leftover Skillet Couscous Paella Burrito Platter Recipe

Name: Cousparito or Leftover Skillet Couscous Paella Burrito Platter
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 -9 six inch flour tortillas; 2 -3 cups spanish-flavor couscous (I used leftover couscous skillet paella#); 1 (10 ounce) can kidney beans; 6 leaves iceberg lettuce; 8 cherry tomatoes; 6 black olives; 1 avocado; 1 cup shredded cheddar cheese; ½ cup sour cream; ½ cup salsa; 1 lb 2 tablespoons olive oil; 1 skinless chicken breast (cubed); 20 frozen shrimp (defrosted and shells removed); ½ cup spicy sausage (sliced to bite size); 12 medium onion (diced); ½ cup frozen julienned bell pepper; 1 tablespoon minced garlic paste; 1 teaspoon ground turmeric; 1 teaspoon white pepper; 1 teaspoon oregano flakes; 1 teaspoon dried thyme; 1 tablespoon cayenne pepper; 1 teaspoon paprika; 1 ¼ cups chicken stock or 1 ¼ cups bouillon; 1 (15 ounce) can diced tomatoes with juice; 1 ¼ cups couscous; snipped fresh parsley

Servings: persons

6 -9 six inch flour tortillas
2 -3 cups spanish-flavor couscous (I used leftover couscous skillet paella#)
1 (10 ounce) can kidney beans
6 leaves iceberg lettuce
8 cherry tomatoes
6 black olives
1 avocado
1 cup shredded cheddar cheese
½ cup sour cream
½ cup salsa
1 lb 2 tablespoons olive oil
1 skinless chicken breast (cubed)
20 frozen shrimp (defrosted and shells removed)
½ cup spicy sausage (sliced to bite size)
12 medium onion (diced)
½ cup frozen julienned bell pepper
1 tablespoon minced garlic paste
1 teaspoon ground turmeric
1 teaspoon white pepper
1 teaspoon oregano flakes
1 teaspoon dried thyme
1 tablespoon cayenne pepper
1 teaspoon paprika
1 ¼ cups chicken stock or 1 ¼ cups bouillon
1 (15 ounce) can diced tomatoes with juice
1 ¼ cups couscous
snipped fresh parsley

1
Mix leftover paella and kidney beans, cover, and heat in the microwave for 3 minutes.
2
Meanwhile, slice lettuce, tomatoes, black olives and avocado.
3
Place each item in separate individual serving bowls.
4
Also place sour cream, shredded cheddar cheese, and salsa in separate individual serving bowls.
5
Remove reheated paella mixture from oven, place in a serving bowl.
6
Cover tortillas (I recommend at least three 6 inch or two 10 inch per person) with a paper towel on top and bottom and heat in microwave.
7
Place platter on a table and do the buffet thing with each person filling the tortilla using their own choice of ingredients.
8
#Instructions for my Couscous Skillet Paella recipe.
9
# In a large skillet on medium heat, brown the chicken in the olive oil for about 3 minutes.
10
# Mix in the shrimp, onion, bell peppers, garlic, turmeric, pepper, oregano, thyme, cayenne, and paprika.
11
# Continue to cook until onions are slightly translucent.
12
# Add the chicken stock and tomatoes.
13
# Bring to a boil, reduce heat, and simmer for approximately more 10 minutes.
14
# Stir in couscous, turn off heat, cover, and let stand for about 5 7 minutes longer.
15
# Uncover, stir, and sprinkle with parsley.

2599

kcal

Calories

134

Fat

163

Carbs

183

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 27 ingredients. The key ingredients include: 6 -9 six inch flour tortillas, 2 -3 cups spanish-flavor couscous (I used leftover couscous skillet paella#), 1 (10 ounce) can kidney beans, 6 leaves iceberg lettuce, and more.

Yes, Cousparito or Leftover Skillet Couscous Paella Burrito Platter falls under the Drinks & Smoothies category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Cousparito or Leftover Skillet Couscous Paella Burrito Platter

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