Vegetarian Couscous Paella
Transform your weeknight dinner routine with this vibrant and flavor-packed Vegetarian Couscous Paella, a delightful twist on the Spanish classic. This plant-based recipe swaps traditional rice for quick-cooking couscous, making it a speedy and satisfying meal that’s ready in just 35 minutes. Infused with aromatic saffron, smoky paprika, and earthy turmeric, each bite bursts with layers of bold, Mediterranean-inspired flavors. Packed with nutrient-rich veggies like zucchini, red bell peppers, peas, and cherry tomatoes, this wholesome dish is as colorful as it is delicious. The couscous cooks to perfection by steaming in saffron-infused vegetable broth, ensuring a fluffy texture that pairs seamlessly with the tender vegetables. Finished with a sprinkle of fresh parsley and a squeeze of zesty lemon, this dish makes a stunning centerpiece for any meal, whether you're entertaining or simply craving a cozy, one-pan dinner. Perfect for vegetarians, this paella is a feast for the senses and a celebration of healthy, hearty eating.
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Recipe Information
Ingredients
- 1 cup couscous
- 1.5 cups vegetable broth
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 1 medium red bell pepper, sliced
- 1 medium zucchini, diced
- 0.75 cup frozen peas
- 1 cup cherry tomatoes, halved
- 1 teaspoon smoked paprika
- 0.25 teaspoon saffron threads
- 0.5 teaspoon ground turmeric
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons parsley, chopped (for garnish)
- 4 wedges lemon wedges (for serving)
Instructions
Heat the vegetable broth in a medium saucepan over low heat. Add the saffron threads and let them steep in the broth while you prepare the rest of the dish.
In a large skillet or paella pan, heat the olive oil over medium heat. Add the diced onion and cook for 3-4 minutes, until softened.
Stir in the minced garlic, smoked paprika, turmeric, and a pinch of salt and pepper. Cook for another minute, allowing the spices to bloom.
Add the red bell pepper and zucchini to the skillet. Cook for 5-6 minutes, stirring occasionally, until the vegetables start to soften.
Stir in the cherry tomatoes and peas, cooking for another 2 minutes.
Push the vegetables to the sides of the pan to create a well in the middle. Pour in the couscous and spread it out evenly in the pan.
Carefully pour the warm vegetable broth with saffron over the couscous. Gently shake the pan to ensure the broth is evenly distributed, but do not stir.
Turn the heat to low and cover the skillet with a lid or aluminum foil. Let the couscous steam for 5-7 minutes, or until it absorbs all the liquid.
Remove the pan from the heat and let it sit, covered, for another 5 minutes. Fluff the couscous with a fork and mix it gently with the vegetables.
Taste and adjust seasoning with more salt and pepper, if needed.
Sprinkle the chopped parsley on top and serve the paella with lemon wedges on the side for a bright finishing touch.
Nutrition Facts
Calories |
846 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.8 g | 43% | |
| Saturated Fat | 5.4 g | 27% | |
| Polyunsaturated Fat | 3.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2364 mg | 103% | |
| Total Carbohydrate | 117.1 g | 43% | |
| Dietary Fiber | 24.6 g | 88% | |
| Total Sugars | 33.0 g | ||
| Protein | 26.7 g | 53% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 231 mg | 18% | |
| Iron | 7.9 mg | 44% | |
| Potassium | 2589 mg | 55% | |
*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.
