Vegetable Couscous Paella
Transform your weeknight dinner routine with this vibrant and flavor-packed Vegetable Couscous Paella, a delightful twist on the Spanish classic, perfect for vegetarians and ready in just 40 minutes! This hearty dish substitutes traditional rice with fluffy couscous, which absorbs the rich saffron-infused vegetable broth beautifully. A colorful medley of sautéed bell peppers, zucchini, cherry tomatoes, peas, and protein-packed chickpeas is elevated with smoky paprika and golden turmeric for irresistible aroma and taste. Finished with a sprinkle of fresh parsley and a squeeze of zesty lemon, this one-pan wonder is as visually stunning as it is delicious. Ideal for family dinners or as a show-stopping centerpiece for casual gatherings, this easy vegetable paella recipe is your ticket to a Mediterranean culinary escape.
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Recipe Information
Ingredients
- 1.5 cups couscous
- 2 cups vegetable broth
- 3 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic cloves, minced
- 1 medium red bell pepper, thinly sliced
- 1 medium green bell pepper, thinly sliced
- 1 medium zucchini, diced
- 1.5 cups cherry tomatoes, halved
- 0.75 cups frozen peas
- 1 cup canned chickpeas, drained and rinsed
- 1 teaspoon smoked paprika
- 0.5 teaspoon turmeric
- 0.25 teaspoon saffron threads
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup fresh parsley, chopped
- 1 whole lemon wedges, for serving
Instructions
Heat the vegetable broth in a small saucepan until warm, then turn off the heat and stir in the saffron threads. Set aside to infuse.
In a large, deep skillet or paella pan, heat the olive oil over medium heat.
Add the finely chopped onion and sauté for 3-4 minutes until it begins to soften.
Stir in the minced garlic, red bell pepper, green bell pepper, and zucchini, and cook for another 5-6 minutes until the vegetables begin to soften.
Add the smoked paprika, turmeric, salt, and black pepper, and stir to coat the vegetables with the spices.
Pour in the saffron-infused vegetable broth and bring the mixture to a gentle boil.
Stir in the couscous, cherry tomatoes, frozen peas, and chickpeas, then quickly remove the pan from the heat and cover with a lid or foil.
Let the couscous steam undisturbed for about 10 minutes until it has absorbed all the liquid and becomes fluffy.
Once the couscous is cooked, remove the lid and fluff it gently with a fork.
Sprinkle the chopped fresh parsley over the paella and arrange lemon wedges around the edges of the pan.
Serve immediately, squeezing fresh lemon juice over individual portions for an extra burst of flavor.
Nutrition Facts
Calories |
341 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.7 g | 16% | |
| Saturated Fat | 2.0 g | 10% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 866 mg | 38% | |
| Total Carbohydrate | 49.6 g | 18% | |
| Dietary Fiber | 11.1 g | 40% | |
| Total Sugars | 13.2 g | ||
| Protein | 11.1 g | 22% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 114 mg | 9% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 1176 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
