Couscous Paella
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Couscous Paella

A wonderful combination of flavors and textures.

Yield: 6-8 servings


Heat oil in large saucepan over medium heat. Add onion and cook for 3 minutes, stirring constantly. Add garlic, thyme, fennel seed, pepper and saffron, and cook for 20 seconds.

Stir in tomatoes and vegetable broth. Bring to a simmer. Cover, reduce heat and allow mixture to simmer for 2 minutes.

Increase heat to medium. Stir in peas, pepper and meat of choice (chicken should be precooked) and cook, stirring occasionally.

Stir in couscous. Cover, remove from heat and let stand for 5 minutes. Fluff and serve.


  • 2 teaspoons extra-virgin olive oil
  • 1 medium onion, chopped
  • 1 clove garlic, minced
  • ½ teaspoon dried thyme
  • ½ teaspoon fennel seed
  • ¼ teaspoon freshly ground pepper
  • Pinch of crumbled saffron threads
  • 1 cup no-salt-added diced tomatoes, with juice
  • ¼ cup vegetable broth
  • ½ cup peas
  • ½ cup red or green pepper, diced
  • ½ cup whole-wheat couscous
  • Shrimp, scallops, chicken or other lean meat

Nutritional Data Per Serving

  • Calories: 245
  • Fat: 11 grams
  • Carbohydrates: 26 grams
  • Protein: 11 grams
  • Sodium: 299 milligrams

Recipe adapted by Shannon Brockman, EHC dietetic intern, from Good Housekeeping magazine and Eating Well

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