Couscous Paella Soup

Couscous Paella Soup

This soup is inspired by the flavors and ingredients of paella, but unlike paella it's simple enough for a speedy weeknight dinner. If you can’t find Spanish chorizo, use pepperoni (add a pinch of smoked paprika if you have it). Serve with warm whole-grain garlic bread.

From EatingWell: January/February 2012
Yield: 4 servings
Active Time: 30 minutes
Total Time: 30 minutes


  1. 1 tablespoon extra-virgin olive oil
  2. 1/2 cup diced red bell pepper
  3. 1/3 cup diced onion
  4. 1/3 cup finely diced Spanish chorizo (see Tips) or pepperoni
  5. 2 large cloves garlic, minced
  6. 8 ounces chicken tenders, diced
  7. 4 cups reduced-sodium chicken broth
  8. 1/2 cup frozen peas, thawed
  9. Large pinch of saffron (optional, see Tips)
  10. 1/4 teaspoon salt
  11. 1/4 teaspoon freshly ground pepper
  12. 1 cup water
  13. 2/3 cup whole-wheat couscous
  14. 1/4 cup chopped fresh cilantro (optional)


  1. Heat oil in a large saucepan over medium heat. Add bell pepper, onion, chorizo (or pepperoni) and garlic and cook, stirring, until the vegetables are beginning to soften, about 2 minutes. Add chicken, broth, peas, saffron (if using), salt and pepper and bring to a boil. Reduce heat to maintain a simmer and cook until the vegetables are tender, 8 to 10 minutes.
  2. Meanwhile, bring water to a boil in a small saucepan. Stir in couscous, cover and remove from the heat. Let stand for 5 minutes.
  3. To serve, mound about 1/2 cup couscous in each of 4 wide, shallow bowls. Ladle the soup around the couscous and sprinkle with cilantro, if using.

Tips & Notes


Nutrition Per Serving: 288 calories; 9 g fat (2 g sat, 5 g mono); 39 mg cholesterol; 31 g carbohydrates; 23 g protein; 6 g fiber; 856 mg sodium; 421 mg potassium.

Nutrition Bonus: Vitamin C (47% daily value), Vitamin A (19% dv)

1 1/2 Carbohydrate Serving

Exchanges: 1 1/2 starch, 1 vegetable, 2 lean meat, 1 fat