Vegetable Couscous Paella Recipe

Name: Vegetable Couscous Paella
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 ½ tablespoons olive oil (I used a little more); 2 cups chopped onions (I used a lot more); 1 cup chopped red bell pepper; 1 cup chopped green bell pepper; 1 tablespoon chopped garlic (I used a lot more); 1 ½ teaspoons paprika; 2 cups canned vegetable broth (I used low sodium chicken broth, about 2 1/2 cups); 3 large plum tomatoes, seeded, coarsely chopped (about 10 ounces); 1 cup frozen peas; 1 cup drained canned garbanzo beans (chickpeas, I used more); ½ cup chopped peeled carrot; ¼ teaspoon crushed saffron thread; ¼ teaspoon cayenne pepper; 1 ½ cups couscous; 6 canned artichoke hearts, quartered (I omitted this); sliced red bell pepper rings (I omitted this); 1 lemon, cut into 8 wedges (I omitted this); chopped fresh parsley (I used fresh cilantro)

Servings: persons

2 ½ tablespoons olive oil (I used a little more)
2 cups chopped onions (I used a lot more)
1 cup chopped red bell pepper
1 cup chopped green bell pepper
1 tablespoon chopped garlic (I used a lot more)
1 ½ teaspoons paprika
2 cups canned vegetable broth (I used low sodium chicken broth, about 2 1/2 cups)
3 large plum tomatoes, seeded, coarsely chopped (about 10 ounces)
1 cup frozen peas
1 cup drained canned garbanzo beans (chickpeas, I used more)
½ cup chopped peeled carrot
¼ teaspoon crushed saffron thread
¼ teaspoon cayenne pepper
1 ½ cups couscous
6 canned artichoke hearts, quartered (I omitted this)
sliced red bell pepper rings (I omitted this)
1 lemon, cut into 8 wedges (I omitted this)
chopped fresh parsley (I used fresh cilantro)

1
Heat oil in heavy large pot over medium-high heat.
2
Add onion and chopped bell peppers; saute until vegetables begin to soften, about 5 minutes.
3
Add garlic and paprika and saute 1 minute.
4
Stir in broth and next 6 ingredients.
5
Bring to simmer.
6
Reduce heat to medium-low.
7
Cover and cook 5 minutes to blend flavors.
8
Season to taste with salt and pepper.
9
Mix couscous into vegetable mixture.
10
Cover and simmer 1 minute.
11
Remove pot from heat.
12
Let stand covered 5 minutes.
13
Fluff couscous with fork.
14
Let paella stand covered 5 minutes longer; fluff with fork again.
15
Season to taste with salt and pepper.
16
Transfer to serving bowl.
17
Arrange artichoke hearts, red bell pepper rings and lemon wedges atop paella.
18
Sprinkle parsley over and serve.

344

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 18 ingredients. The key ingredients include: 2 ½ tablespoons olive oil (I used a little more), 2 cups chopped onions (I used a lot more), 1 cup chopped red bell pepper, 1 cup chopped green bell pepper, and more.

Yes, Vegetable Couscous Paella falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Vegetable Couscous Paella

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions