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Vegetable Couscous Paella

Vegetable Couscous Paella
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WebMD Recipe from

Here are my make ahead tips. I cut up the carrots, tomatoes, and bell peppers the day before and store, covered, in the fridge. I made the base of the paella (i.e. everything before adding the couscous) early in the day, then reheated it on the stove with a little extra water and added the couscous just before serving. I also waited to add the peas so they wouldn’t lose their color.

  • 1 large
    yellow onion, chopped
  • 1 medium
    red pepper, chopped
  • 1 medium
    green pepper, chopped
  • 2 cloves
    garlic, minced
  • 1 1/2 teaspoons
  • 2 cups
    vegetable broth
  • 3 large
    roma tomatoes, seeded and coarsely chopped
  • 1 cup
    frozen peas
  • 1 cup
    chick peas, drained
  • 2 carrots
    peeled and finely chopped
  • 1/4 teaspoon
    saffron threads, crushed between your fingers
  • 1/4 teaspoon
    cayenne pepper
  • 1 1/2 cups
  • 6 canned
    artichoke hearts, quartered
  • red pepper, thinly sliced crosswise
  • lemon, cut into thin wedges
    fresh parsley, chopped
    green olives with pimentos
    olive oil
  1. Heat a large heavy pot over medium-high heat and add just enough olive oil to lightly coat the bottom of the pot. Add onion and chopped bell peppers; sauté until vegetables begin to soften, about 5 minutes. Add garlic and paprika and sauté 1 minute. Stir in broth and next 6 ingredients. Bring to a simmer. Reduce heat to medium-low. Cover and cook 5 minutes to blend flavors. Season the mixture to taste with salt and pepper.
  2. Mix couscous into vegetable mixture. Cover and simmer 1 minute. Remove pot from heat. Let stand covered 5 minutes. Fluff couscous with fork. Let paella stand covered 5 minutes longer; fluff with fork again. Season the mixture to taste with salt and pepper. Transfer to serving bowl or platter. Arrange artichoke hearts, red bell pepper rings, lemon wedges, and olives atop paella. Sprinkle parsley over and serve.
Nutritional Information

Makes: 6 servings
  • Calories373
  • Carbohydrates77.5 g
    • Dietary fiber17.9g
  • Cholesterol0 mg
  • Fat1.9 g
    • Saturated fat0 g
  • Sodium454 mg
  • Protein16.3 g
* Nutritional Guidelines based on the USDA's MyPlate Standards.
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