Ready in under 20 minutes, this one pot easy couscous paella is the perfect quick, healthy meal! A delicious Spanish inspired spice blend gives a paella like flavour with a different grain! Gluten free and high protein too!
Author Arman @ thebigmansworld
1 1/2cupsdry couscouscan use gluten free
3cupsflavoured stock of choiceI used gluten free chicken
2Tunsalted buttercan sub for olive oil or oil of choice
1cupcooked protein of choiceI used chicken
1-2cupsdiced vegetables of choiceI used red peppers, carrots and celery
Chopped spinach to cover
In a large pot, add the stock of choice and on medium heat, bring to the boil.
Once boiling, reduce to a simmer and add the olive oil and sea salt and mix well. Add the dry couscous and allow to cook for 1-2 minutes before removing from the heat. Allow the couscous to sit for 5-6 minutes, until most of the liquid has been absorbed.
While this is happening, lightly microwave or steam your diced vegetables until just tender. Set aside.
After the liquid has been absorbed, fluff the couscous with a fork and add the cayenne pepper, smoked paprika, garlic powder, onion powder and saffron and mix very well. Stir through the unsalted butter until the couscous is coated.
Put the pot back on the stove and turn the heat to low. After 1 minute, add the protein of choice and vegetables and mix and cook for an extra minute before removing from the heat, fluffing once more with a fork and serving. Top with chopped spinach.
This refrigerates really well and leftovers taste great cold. If using chicken, dish can be kept for up to 3 days. If using vegetables only, can be kept for up to one week. For an even quicker way, omit the first two directions and use instant couscous.