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"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Couscous Paella Recipe

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This recipe for Couscous Paella is from The Feather River Ward Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 T. olive oil
1 chicken breast
20 shrimp, cleaned and drained
1/4 lb of smoked sausage
2 cups chicken broth
1 red bell pepper, diced
2 garlic cloves, smashed
1 cup frozen peas
1 box couscous
1 jar marinated artichokes
1/2 cup Spanish style olives w/ juice
1/8 tsp cayenne pepper
Directions:
Directions:
Heat oil in a large nonstick skillet. Season chicken and shrimp with salt and pepper. Add diced chicken to skillet. Saute until done, remove. Add shrimp and cook for 3 minutes- do not overcook. Remove shrimp. Last cook sliced sausage and remove when done. Combine all meats in a separate bowl.

In the same skillet, mix broth, red pepper, garlic, and peas. Cover and bring to boil. Remove from heat and stir in couscous. Cover and let stand 5 minutes.

Drain marinated artichoke hearts, reserving liquid. Add artichokes and olives to bowl with meat. Fluff couscous and add vegetable and meat mixture to skillet.

In a small bowl, whisk together reserved artichoke marinade, olive juice, salt and cayenne. Toss with couscous mixture. Serve warm or at room temperature.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
15 minutes

 

 

 

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