Ingredients
1
cup chopped red bell pepper
1
cup chopped green bell pepper
2
cups canned vegetable broth
3
large plum tomatoes (about 10 ounces), seeded, coarsely chopped
1
cup drained canned garbanzo beans (chickpeas)
1/2
cup chopped peeled carrot
1/4
tsp crushed saffron threads
1
1/2 cups (about 9 1/2 ounces) couscous
6
canned artichoke hearts, quartered
Sliced red bell pepper rings
1
lemon, cut into 8 wedges
Directions
1.
Heat oil in heavy large pot over medium-high heat. Add onion and chopped bell peppers; sauté until vegetables begin to soften, about 5 minutes. Add garlic and paprika and sauté 1 minute. Stir in broth and next 6 ingredients. Bring to simmer. Reduce heat to medium-low. Cover and cook 5 minutes to blend flavors. Season to taste with salt and pepper.
2.
Mix couscous into vegetable mixture. Cover and simmer 1 minute. Remove pot from heat. Let stand covered 5 minutes. Fluff couscous with fork. Let paella stand covered 5 minutes longer; fluff with fork again. Season to taste with salt and pepper. Transfer to serving bowl. Arrange artichoke hearts, red bell pepper rings and lemon wedges atop paella. Sprinkle parsley over and serve.
Columbus Restaurants
