Vegetarian Couscous Paella

Demonstrated by: Executive Chefs, Al & Pat Salvador, of Fish & Poi Chefs.
Recipe adapted from American Heart Association's Quick & Easy cookbook.
Cooking for Your Heart's Sake on February 1, 1996.



Vegetarian Couscous Paella

  • Vegetable oil spray
  • 1 small red onion, chopped
  • 2 teaspoons minced garlic
  • 1 can (14 1/2 oz) low-sodium vegetable broth
  • 1 pkg (9 oz) frozen baby lima beans
  • 1/8 teaspoon powdered saffron or 1/2 teaspoon ground turmeric
  • 1/8 teaspoon ground red pepper
  • 1 cup couscous
  • 1 cup frozen, no-salt added, peas
  • 1 medium tomato, chopped
  • 1/4 cup chopped Chinese parsley


  1. Spray a large sauce pot with vegetable spray; heat over medium-high heat.
  2. Add onion and garlic; cook until onion is transparent.
  3. Add broth, beans, saffron, and ground red pepper.
  4. Cover and bring to a boil; lower heat and simmer for 10 minutes.
  5. Remove from heat and stir in couscous, peas, tomato, and Chinese parsley.
  6. Cover and let stand for 5 minutes before serving.

Makes 4 servings.


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