Couscous Paella

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From " Feeding the Healthy Vegetarian Family " :

 

 

* Exported from MasterCook *

 

Couscous Paella

 

Recipe By :Feeding the Healthy Vegetarian Family, Ken Haedrich

Serving Size : 6 Preparation Time :0:00

Categories : Feeding the Healthy Veg Family

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 tablespoons olive oil

2 medium onions -- chopped

1 large green bell pepper -- chopped

1 large red bell pepper -- chopped

2 cloves garlic -- (to 3 cloves) minced

2 large tomatoes -- cored, seeded, and coarsely chopped

1 cup frozen peas

1 19 oz can chickpeas -- drained and well-rinsed

3 cups water

1 unsalted vegetable bouillon cube

1 scant teaspoon salt

1/2 teaspoon saffron threads

freshly ground pepper to taste

2 cups couscous

1 8 oz jar artichoke hearts -- packed in water, quartered

1 lemon -- cut into 8 wedges

1 small handful pitted black or stuffed green olives --

quartered

2 tablespoons chopped fresh parsley

 

Heat the oil in a very large, covered, nonreactive skillet. Add the

onions and peppers and saute over medium-high heat, stirring

occasionally, for about 7-8 minutes, until the onions are translucent.

Stir in the garlic and tomatoes and saute another 2 minutes. Add the

peas and chickpeas, cover, and reduce heat to low.

 

Meanwhile, bring the water and bouillon cube to a simmer in a small

saucepan. When the cube dissolves, pour the water over the vegetables.

Increase the heat and bring the water to a boil. Stir in the salt,

saffron, pepper, and couscous. Stir, quickly returning the water to a

boil. Cover, reduce the heat to low and cook -- without lifting the lid

-- for 1 minutes. Remove from the heat but leave the cover on for 5

minutes. Just before serving, gently fluff the paella with a fork;

couscous tends to clump as it cooks. Arrange the artichoke hearts in a

circle around the paella and the lemon wedges in a small circle inside

the first. Garnish with the olives and parsley and serve at once.

 

Source:

" Typed by Karen C. Greenlee <greenlee "

S(ISBN):

" 0-553-37936-4 "

Copyright:

" 1998 "

 

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Per serving: 679 Calories (kcal); 13g Total Fat; (16% calories from

fat); 29g Protein; 116g Carbohydrate; 0mg Cholesterol; 462mg Sodium

Food Exchanges: 6 1/2 Grain(Starch); 1 Lean Meat; 2 Vegetable; 0 Fruit;

2 Fat; 0 Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 900160 0