Vegetable CouscousPaella

Olive Oil
1 large yellow onion, chopped
1 medium red pepper, chopped
1 medium green pepper, chopped
2 garlic cloves, minced
1 1/2 tsp. paprika
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 tsp. saffron trheads, crushed between your fingers
1/4 tsp cayenne pepper
1 1/2 cups couscous
6 canned artichoke hearts, quartered
Green olives with pimentos
1 red pepper, thinkly sliced crosswise
1 lemon, cut into thin wedges
Chopped fresh parsley

Make ahead tips: cut up the carrots, tomatoes, and bell peppers the day before and store, covered, in the fridge. Make the base of the paella (everything before adding the couscous) early in the day. Then reheat on stove with a little extra water and add couscous just before serving. Wait to add peas so they don't lose their color.

Instructions:
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; saute until vegetables begin to sofen, about 5 mins. Add garlic and paprika and saute 1 minute. Sir in broth and next 6 ingredients. Bring to simmer. Reduce heat to medium-low. Cover and cook 5 minutes to blend flavors. Season the mixture to taste with salt and ppper.

Mix couscous into vegetable mixture. Cover and simmer 1 minute. Remove pot from heat. Let stand covered 5 mins. Fluff couscous with fork. Let paella stand covered 5 minutes longer; fluff with fork again. Season the mixutre 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.

Serving Size: Total Servings: 6

Number of Servings: 6

Recipe submitted by SparkPeople user SUCCEED09.