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Couscous Paella Recipe

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This recipe for Couscous Paella, by , is from The Feather River Ward Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Laura Kim
Added: Saturday, July 28, 2007

Category:
Category:

Ingredients:  
Ingredients:  
2 T. olive oil
1 chicken breast
20 shrimp, cleaned and drained
1/4 lb of smoked sausage
2 cups chicken broth
1 red bell pepper, diced
2 garlic cloves, smashed
1 cup frozen peas
1 box couscous
1 jar marinated artichokes
1/2 cup Spanish style olives w/ juice
1/8 tsp cayenne pepper

Directions:
Directions:
Heat oil in a large nonstick skillet. Season chicken and shrimp with salt and pepper. Add diced chicken to skillet. Saute until done, remove. Add shrimp and cook for 3 minutes- do not overcook. Remove shrimp. Last cook sliced sausage and remove when done. Combine all meats in a separate bowl.

In the same skillet, mix broth, red pepper, garlic, and peas. Cover and bring to boil. Remove from heat and stir in couscous. Cover and let stand 5 minutes.

Drain marinated artichoke hearts, reserving liquid. Add artichokes and olives to bowl with meat. Fluff couscous and add vegetable and meat mixture to skillet.

In a small bowl, whisk together reserved artichoke marinade, olive juice, salt and cayenne. Toss with couscous mixture. Serve warm or at room temperature.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
15 minutes

 

 

 

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