Couscous Paella Soup for Two

Couscous Paella Soup for Two

This soup recipe for two 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: 2 servings
Active Time: 30 minutes
Total Time: 30 minutes


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


  1. Heat oil in a medium 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, salt, pepper and saffron (if using) and bring to a boil. Reduce heat to maintain a simmer and cook until the chicken is cooked through and 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 half the couscous in each of 2 wide, shallow bowls. Ladle the soup around the couscous and sprinkle with cilantro (if using).

Tips & Notes


Nutrition Per Serving: 289 calories; 9 g fat (2 g sat, 5 g mono); 39 mg cholesterol; 31 g carbohydrates; 23 g protein; 6 g fiber; 862 mg sodium; 423 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