Couscous paella soup for two

Recipe Information

Ingredients

• 1 1/2 teaspoons extra-virgin olive oil 

• 1/4 cup red bell pepper, diced

• 3 tablespoons onion, diced

• 3 tablespoons Spanish chorizo, finely diced

• 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 black pepper 

• Pinch of saffron 

• 1/2 cup water 

• 1/3 cup whole-wheat couscous 

Directions

• Heat the oil over medium heat in a saucepan. Saut� the bell pepper, onion, chorizo (or pepperoni), and garlic in the oil until the vegetables begin to soften, about 2 minutes.

• Add the peas, salt, black pepper, chicken broth, and saffron. Bring the mixture to a boil. Reduce the heat. Let simmer until the chicken is cooked through and the vegetables are tender, about 8-10 minutes.

• While the chicken is cooking, bring water to a boil in a small saucepan. Stir in the couscous, cover, and remove from the heat. Let the couscous stand covered for 5 minutes.

• In shallow bowls, ladle the soup around the couscous.

Nutrition (per serving)

• Calories: 289 cal

• Total fat: 9g

• Saturated fat: 2g

• Monounsaturated fat: 5g

• Cholesterol: 39mg

• Sodium: 862mg

• Potassium: 423mg

• Carbohydrate: 31g

• Fiber: 6g

• Protein: 23g