Couscous Paella Soup for Two Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 1/2 teaspoons extra-virgin olive oil
1/4 cup diced red bell pepper
3 tablespoons diced onion
3 tablespoons finely diced Spanish chorizo (see Tips) or pepperoni
1 large clove garlic, minced
4 ounces chicken tenders, cut into 1/2-inch pieces
2 cups reduced-sodium chicken broth
1/4 cup frozen peas, thawed
1/8 teaspoon salt
1/8 teaspoon freshly ground pepper
Pinch of saffron (optional; see Tips)
1/2 cup water
1/3 cup whole-wheat couscous
2 tablespoons chopped cilantro (optional)
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Directions: |
Directions: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.
Meanwhile, bring water to a boil in a small saucepan. Stir in couscous, cover and remove from the heat. Let stand for 5 minutes.
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). |
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Number Of
Servings: |
Number Of
Servings:2 |
Preparation
Time: |
Preparation
Time:30 minutes |
Personal
Notes: |
Personal
Notes: Per serving: 289 calories; 9 g fat ( 2 g sat , 5 g mono ); 39 mg cholesterol; 31 g carbohydrates; 0 g added sugars; 23 g protein; 6 g fiber; 862 mg sodium; 423 mg potassium.
Nutrition Bonus: Vitamin C (47% daily value), Vitamin A (19% dv)
Carbohydrate Servings: 1 1/2
Exchanges: 1 1/2 starch, 1 vegetable, 2 lean meat, 1 fat
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