Sunday, August 26, 2012

New Recipe Night - Couscous Paella Soup

I'm finally back to cooking at least for the moment.  One more week of summer and then it's back to school, so I guess I better get back into the swing of things as well.
This was really tasty, quick and easy.  Even more exciting... I got John to eat couscous despite his hatred of it.  Frankly, I don't understand how anyone can hate couscous, but he is not a fan.
I did get him to admit that it was "okay in soup."  Success on all fronts!

Couscous Paella Soup
1 Tbsp olive oil
1/2 cup diced red pepper
1/3 cup diced onion
1/3 finely diced Spanish chorizo (substitute pepperoni if needed)
2 large cloves garlic, minced
8 oz chicken tenders, diced
4 cups reduced-sodium chicken broth
1/c cup frozen peas, thawed (optional)
large pinch of saffron (optional)
1/4 tsp salt
1/4 tsp ground pepper
1 cup water
2/3 cup couscous
1/4 cup chopped fresh cilantro (optional) I substituted chopped green onion

1.  Heat oil in a large pan, add bell pepper, onion, chorizo, and garlic.  Cook stirring until vegetables begin to soften, about 2 minutes.  Add chicken, broth, peas, saffron, salt and pepper.  Bring to a boil.  Reduce heat to simmer and cook until vegetables are tender - 8-10 minutes.
2.  Meanwhile, bring water to a boil in a small saucepan.  Stir in couscous, cover and remove from heat.   Let stand 5 minutes. 
3.  To serve, mound about 1/2 cup couscous in bowl.  Ladle the soup around the couscous and sprinkle with cilantro or green onion.

It really was very tasty and very easy.  My only suggestion... needs a little more spice/heat for me.  Maybe add jalapeño or other hot pepper.

P.S.  Didn't even offer it to Zack.  He seems to be boycotting all food except Ramen, Waffles and Froot Loops.  It's like he's skipped high school and gone straight to college!

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