Couscous Paella Soup Recipes

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NORTH AFRICAN COUSCOUS PAELLA



North African Couscous Paella image

Make and share this North African Couscous Paella recipe from Food.com.

Provided by CarBroker

Categories     African

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 16

1 tablespoon vegetable oil
1/2 cup red bell pepper, chopped
4 scallions, chopped
2 garlic cloves, minced
1 teaspoon coriander, ground
1/2 teaspoon turmeric
1 pinch cayenne
2 cups vegetable stock, hot
225 g prawns, shelled pre-cooked or 250 g tofu, cubed
1 cup peas, fresh or frozen
1 cup couscous
1 tablespoon butter or 1 tablespoon margarine
100 g almonds, flaked and toasted
salt and pepper
parsley, fresh chopped
lemon wedge

Steps:

  • Heat oil in saucepan. Add the peppers, scallions, garlic, coriander, turmeric and cayenne. Saute over medium heat for 3 to 4 minutes, stirring occasionally. Stir in the stock or water. Add the shrimp or tofu and cook for another 3 to 4 minutes, until the shrimp is pink. Stir in the peas and cook for another minute.
  • Mix in the couscous and butter or margarine. Cover, remove from heat and let stand for 5 minutes.
  • Uncover the pan, and using a fork, fluff up the couscous and break up any lumps.
  • Add salt and pepper to taste. Serve on a platter, topped with toasted almonds, parsley and lemon wedges.

Nutrition Facts : Calories 474.8, Fat 22.1, SaturatedFat 3.6, Cholesterol 78.5, Sodium 449.1, Carbohydrate 49.2, Fiber 8.4, Sugar 4.9, Protein 21.9

VEGETARIAN COUSCOUS PAELLA



Vegetarian Couscous Paella image

Make and share this Vegetarian Couscous Paella recipe from Food.com.

Provided by SweetPnut

Categories     One Dish Meal

Time 25m

Yield 4 serving(s)

Number Of Ingredients 13

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

Steps:

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

Nutrition Facts : Calories 344.7, Fat 12.1, SaturatedFat 1, Sodium 273.5, Carbohydrate 48.8, Fiber 7.7, Sugar 6.3, Protein 12.1

VEGETABLE COUSCOUS PAELLA



Vegetable Couscous Paella image

Categories     Onion     Pasta     Pepper     Tomato     Vegetable     Vegetarian     Low/No Sugar     Dinner     Saffron     Artichoke     Chickpea     Pea     Bell Pepper     Fall     Vegan     Couscous     Bon Appétit     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 6

Number Of Ingredients 18

2 1/2 tablespoons olive oil
2 cups chopped onion
1 cup chopped red bell pepper
1 cup chopped green bell pepper
1 tablespoon chopped garlic
1 1/2 teaspoons paprika
2 cups canned vegetable broth
3 large plum tomatoes (about 10 ounces), seeded, coarsely chopped
1 cup frozen peas
1 cup drained canned garbanzo beans (chickpeas)
1/2 cup chopped peeled carrot
1/4 teaspoon crushed saffron threads
1/4 teaspoon cayenne pepper
1 1/2 cups (about 9 1/2 ounces) couscous
6 canned artichoke hearts, quartered
Sliced red bell pepper rings
1 lemon, cut into 8 wedges
Chopped fresh parsley

Steps:

  • 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. Bring to simmer. Reduce heat to medium-low. Cover and cook 5 minutes to blend flavors. Season to taste with salt and pepper.
  • 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 hearts, red bell pepper rings and lemon wedges atop paella. Sprinkle parsley over and serve.

COUSCOUS PAELLA



Couscous Paella image

Featuring fabulous seasoning and herbs-including coriander, turmeric and garlic-this shrimp paella makes eating healthy completely enjoyable.-Marcella Stevenson, Westminster, California

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 8 servings.

Number Of Ingredients 17

1 medium sweet red pepper, chopped
1 tablespoon canola oil
6 green onions, thinly sliced
4 garlic cloves, minced
2 cans (14-1/2 ounces each) vegetable broth
2 teaspoons ground coriander
1 teaspoon ground turmeric
1/2 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon cayenne pepper
2 pounds uncooked medium shrimp, peeled and deveined
2 cups uncooked couscous
2 cups frozen peas, thawed
1 tablespoon butter
2 tablespoons chopped almonds, toasted
2 tablespoons minced fresh parsley
Lemon wedges

Steps:

  • In a large nonstick skillet coated with cooking spray, saute red pepper in oil for 2 minutes. Add onions and garlic; cook 1 minute longer. , Stir in broth and seasonings; bring to a boil. Add shrimp; cook for 2-3 minutes or just until shrimp turn pink. Return to a boil. Stir in the couscous, peas and butter. , Remove from the heat; cover and let stand for 5 minutes. Fluff with a fork. Sprinkle with almonds and parsley. Serve with lemon.

Nutrition Facts : Calories 343 calories, Fat 7g fat (2g saturated fat), Cholesterol 172mg cholesterol, Sodium 841mg sodium, Carbohydrate 45g carbohydrate (5g sugars, Fiber 5g fiber), Protein 28g protein. Diabetic Exchanges

COUSCOUS PAELLA WITH SHRIMP



Couscous Paella With Shrimp image

Make and share this Couscous Paella With Shrimp recipe from Food.com.

Provided by Ck2plz

Categories     < 60 Mins

Time 35m

Yield 6 serving(s)

Number Of Ingredients 16

1 tablespoon olive oil
1 medium size onion, chopped
3 garlic cloves, chopped
1 medium size sweet red pepper, cut into 1/2 inch pieces
1 medium size yellow sweet pepper, cut into 1/2 inch pieces
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon dried thyme
1/2 teaspoon red pepper flakes
1/2 teaspoon turmeric
1 (14 1/2 ounce) can chicken broth
1 cup water
1 (10 ounce) box frozen peas, thawed
1 1/2 lbs large shrimp, shelled and cleaned
1 (10 ounce) box couscous (about 1 3/4 cups)
1/2 cup pitted black olives, sliced

Steps:

  • Heal oil in a large heavy-bottom pot over medium-high heat. Add onion, garlic and peppers. Cook for 8 minutes, or until tender, stirring occasionally.
  • Add salt, black pepper, thyme, red pepper flakes and turmeric. Stir in broth, 1 cup water and the peas. Bring to a simmer and add shrimp. Simmer, covered, for 2 minutes or until the shrimp is cooked through.
  • Remove from heat; stir in couscous. Cover and let stand 5 minutes. To serve, fluff with fork and garnish with olives.

Nutrition Facts : Calories 402.6, Fat 6.5, SaturatedFat 1.1, Cholesterol 172.8, Sodium 750.7, Carbohydrate 50.6, Fiber 5.8, Sugar 4.4, Protein 33.9

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