Couscous paella

Tasteful Couscous paella Recipe

For an interesting twist on Spanish paella try this version which uses couscous instead of rice.
Couscous paella
Prep Time : 0:15 | Cook Time : 0:15 | Total Time : 0:30 | Serving : 4 person.


  • 2 chorizo sausages, thickly sliced diagonally

  • 2 (about 280g) chicken thigh fillets, coarsely chopped

  • 12 large green prawns, peeled leaving tails intact, deveined

  • 1 brown onion, halved, finely chopped

  • 2 garlic cloves, crushed

  • 2 teaspoons sweet paprika

  • 150g (1 cup) frozen peas

  • 1 red capsicum, halved, deseeded, thinly sliced

  • 1 ripe tomato, coarsely chopped

  • 85g (1/2 cup) drained marinated stuffed green olives, thinly sliced

  • 375ml (1 1/2 cups) Massel chicken style liquid stock

  • 1 teaspoon saffron threads

  • 290g (1 1/2 cups) couscous

  • Salt

  • freshly ground black pepper

  • 1/2 cup loosely packed coarsely chopped fresh coriander


  • Step 1

    Heat a large non-stick frying pan or paella pan over high heat. Add the chorizo and cook, turning occasionally, for 2 minutes or until brown. Transfer to a plate.

  • Step 2

    Place pan over high heat. Add the chicken and cook, stirring occasionally, for 3 minutes or until brown and cooked through. Transfer to plate with chorizo.

  • Step 3

    Reheat pan. Add the prawns and cook for 2 minutes each side or until they curl and change colour. Transfer to plate and cover with foil to keep warm.

  • Step 4

    Reduce heat to medium-high. Add the onion, garlic and paprika and cook, stirring, for 2 minutes or until the onion softens. Add peas, capsicum, tomato and olives and cook, stirring, for 2 minutes or until the capsicum is tender.

  • Step 5

    Add the chorizo, chicken, prawns, stock and saffron and bring to the boil. Remove from heat. Add the couscous and stir with a fork to combine. Cover and set aside for 2 minutes or until all the liquid is absorbed. Stir with a fork to separate the grains. Taste and season with salt and pepper.

  • Step 6

    Spoon among shallow bowls. Sprinkle with coriander and serve immediately.

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