Vegetarian Couscous Paella Recipe

Name: Vegetarian Couscous Paella
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 teaspoons canola oil; 1 red onion, chopped; 1 garlic clove, minced; 1 1/2 cups low sodium vegetable broth; 1 cup frozen peas; 1 cup frozen carrots; 1/4 teaspoon salt; 1/2 teaspoon ground turmeric; 1/4 teaspoon ground red pepper or 1/4 teaspoon cayenne pepper; 1 cup dry couscous; 1 tomatoes, chopped; 2 teaspoons dried parsley; 1/2 cup almonds, chopped

Servings: persons

2 teaspoons canola oil
1 red onion, chopped
1 garlic clove, minced
1 1/2 cups low sodium vegetable broth
1 cup frozen peas
1 cup frozen carrots
1/4 teaspoon salt
1/2 teaspoon ground turmeric
1/4 teaspoon ground red pepper or 1/4 teaspoon cayenne pepper
1 cup dry couscous
1 tomatoes, chopped
2 teaspoons dried parsley
1/2 cup almonds, chopped

1
Place oil in large skillet or dutch oven at medium-high heat.
2
Add onion and garlic.
3
Cook until onion is tender, about 5 minutes.
4
Add broth, peas, carrots, salt, turmeric and red pepper.
5
Bring to a boil over high heat.
6
Reduce heat, cover and simmer 10 minutes.
7
Remove from heat and stir in uncooked couscous, tomato, parsley and almonds.
8
Cover and let stand 5 minutes before serving.

259

kcal

Calories

Fat

Carbs

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 13 ingredients. The key ingredients include: 2 teaspoons canola oil, 1 red onion, chopped, 1 garlic clove, minced, 1 1/2 cups low sodium vegetable broth, and more.

Yes, Vegetarian 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.

Vegetarian Couscous Paella

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