Servings | 2 |
---|---|
Preparation Time | 15 Minutes |
Cook Time | 30 Minutes |
Total Time | 45 minutes |
Difficulty | Intermediate |
Main Ingredient | Chicken; Couscous |
Category | Poultry; Rice & Grains |
Meal | Lunch; Dinner |
Type | Appetizer; Main Dish |
Subtype | Soup |
Cuisine | Spanish |
Cook Method | Sautéing |
Diet |
1 1/2 teaspoons extra-virgin olive oil
1/4 cup red bell pepper, diced
3 tablespoons onion, diced
3 tablespoons Spanish chorizo, finely diced
1 large clove garlic, minced
4 ounces chicken tenders, cut into 1/2-inch pieces
2 cups reduced-sodium chicken broth
1/4 cup frozen peas, thawed
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
Pinch of saffron
1/2 cup water
1/3 cup whole-wheat couscous
Heat the oil over medium heat in a saucepan. Sauté the bell pepper, onion, chorizo (or pepperoni), and garlic in the oil until the vegetables begin to soften, about 2 minutes.
Add the peas, salt, black pepper, chicken broth, and saffron. Bring the mixture to a boil. Reduce the heat. Let simmer until the chicken is cooked through and the vegetables are tender, about 8-10 minutes.
While the chicken is cooking, bring water to a boil in a small saucepan. Stir in the couscous, cover, and remove from the heat. Let the couscous stand covered for 5 minutes.
In shallow bowls, ladle the soup around the couscous.
Calories: 289 cal
Total fat: 9g
Saturated fat: 2g
Monounsaturated fat: 5g
Cholesterol: 39mg
Sodium: 862mg
Potassium: 423mg
Carbohydrate: 31g
Fiber: 6g
Protein: 23g