Vegetable Couscous Paella

Original recipe from Bon Appétit
This dish is spicy and full of wonderful flavor.  Totally worth the price of the saffron and we had tons of leftovers.
Ingredients
2 ½ tablespoons olive oil
2 cups chopped onion
2 cups chopped red bell pepper
1 tablespoon chopped garlic
1 ½ teaspoons paprika
2 cups vegetable broth
10 ounces canned diced tomatoes
1 cup frozen peas
1 cup drained canned garbanzo beans 
½ cup chopped peeled carrot
¼ teaspoon crushed saffron threads
¼ teaspoon cayenne pepper
1 ½ cups (about 9 1/2 ounces) couscous
6 canned artichoke hearts, quartered (optional)
1 lemon, cut into 8 wedges
Chopped fresh parsley
Directions
1. 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 (through cayenne). Bring to simmer. Reduce heat to medium-low. Cover and cook 5 minutes to blend flavors. Season to taste with salt and pepper.
2. 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 heart  and lemon wedges atop paella. Sprinkle parsley over and serve.
Servings: 6
♫ Music Pairing: The Aislers Set  – I’ve Been Mistreated
My favorite indie supergroup.

Vegetable Couscous Paella

Original recipe from Bon Appétit

This dish is spicy and full of wonderful flavor.  Totally worth the price of the saffron and we had tons of leftovers.

Ingredients

  • 2 ½ tablespoons olive oil
  • 2 cups chopped onion
  • 2 cups chopped red bell pepper
  • 1 tablespoon chopped garlic
  • 1 ½ teaspoons paprika
  • 2 cups vegetable broth
  • 10 ounces canned diced tomatoes
  • 1 cup frozen peas
  • 1 cup drained canned garbanzo beans
  • ½ cup chopped peeled carrot
  • ¼ teaspoon crushed saffron threads
  • ¼ teaspoon cayenne pepper
  • 1 ½ cups (about 9 1/2 ounces) couscous
  • 6 canned artichoke hearts, quartered (optional)
  • 1 lemon, cut into 8 wedges
  • Chopped fresh parsley

Directions

1. 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 (through cayenne). Bring to simmer. Reduce heat to medium-low. Cover and cook 5 minutes to blend flavors. Season to taste with salt and pepper.

2. 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 heart  and lemon wedges atop paella. Sprinkle parsley over and serve.

Servings: 6

Music Pairing: The Aislers Set  – I’ve Been Mistreated

My favorite indie supergroup.