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Home > Couscous paella soup for two

Couscous paella soup for two

Recipe Information

Servings 2
Preparation Time 15 Minutes
Cook Time 30 Minutes
Total Time 45 minutes
Difficulty Intermediate
Main Ingredient Chicken; Couscous
Category Poultry; Rice & Grains
Meal Lunch; Dinner
Type Appetizer; Main Dish
Subtype Soup
Cuisine Spanish
Cook Method Saut�ing
Diet Low Calorie; Low Fat; Heart Healthy; Low Cholesterol; High Fiber; High Protein


  • 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 



  • 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