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Couscous Paella

  • 10minutes
  • 520calories

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Source: www.goodhousekeeping.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B2, B3, B6, H
MineralsNatrium, Chromium, Iron, Magnesium, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 can(s) (13 3/4 to 14 1/2 ounces)

  2. chicken broth

  3. couscous , (1 1/2 cups)

  4. 1 package(s) (10-ounce)

  5. frozen peas

  6. 2 teaspoon(s) olive oil

  7. 1 red or green pepper , diced

  8. 2 ounce(s) low-fat kielbasa (smoked Polish sausage) , sliced

  9. 12 ounce(s) skinless, boneless chicken breast , cut into 1-inch pieces

  10. 1 clove(s)

  11. garlic , crushed with garlic press

  12. 1/2 teaspoon(s) salt

  13. 1/4 teaspoon(s) dried thyme leaves

  14. 1/4 teaspoon(s) coarsely ground black pepper

  15. 1 1/2 cup(s) cherry tomatoes , each cut in half

Instructions Jump to Ingredients ↑

  1. In 3-quart saucepan, heat chicken broth and 1/4 cup water to boiling over high heat. Remove saucepan from heat; stir in couscous and frozen peas. Cover saucepan and let stand 5 minutes or until ready to use.

  2. Meanwhile, in nonstick 12-inch skillet, heat olive oil over medium-high heat until hot. Add red or green pepper and kielbasa and cook 5 minutes, stirring occasionally. Add chicken, garlic, salt, thyme, and black pepper, and cook until chicken loses its pink color throughout, about 5 minutes, stirring occasionally. Remove skillet from heat, and stir in cherry-tomato halves.

  3. Fluff couscous with fork; add to chicken mixture in skillet, and toss gently until combined.

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