Ingredients:
2 1/2 tablespoons olive oil ( I used a little more)
2 cups chopped onions ( I used a lot more)
1 cup chopped red bell peppers
1 cup chopped green bell peppers
1 tablespoon chopped garlic ( I used a lot more)
1 1/2 teaspoons paprika
2 cups canned vegetable broth ( I used low sodium chicken broth, about 2 1/2 cups)
3 large plum tomatoes, seeded, coarsely chopped ( about 10 ounces)
1 cup frozen peas
1 cup drained canned garbanzo beans ( chickpeas, I used more)
1/2 cup chopped peeled carrots
1/4 teaspoon crushed saffron threads
1/4 teaspoon cayenne pepper
1 1/2 cups couscous
6 canned artichoke hearts, quartered ( I omitted this)
sliced red bell pepper rings ( I omitted this)
1 lemons, cut into 8 wedges ( I omitted this)
chopped fresh parsley ( I used fresh cilantro)
Directions:
Heat oil in heavy large pot over medium-high heat.
Add onion and chopped bell peppers; saute until vegetables begin to soften, about 5 minutes.
Add garlic and paprika and saute 1 minute.
Stir in broth and next 6 ingredients.
Bring to simmer. Reduce heat to medium-low.
Cover and cook 5 minutes to blend flavors.
Season to taste with salt and pepper.
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 to taste with salt and pepper. Transfer to serving bowl.
Arrange artichoke hearts, red bell pepper rings and lemon wedges atop paella. Sprinkle parsley over and serve.
Serves 6.
Servings: 6
Time preparation: 25 min.
Time total: 30 min.