Vegetarian Couscous Paella Recipes

Steps:

• In a large nonstick skillet coated with cooking spray, saute red pepper in oil for 2 minutes. Add onions and garlic; cook 1 minute longer. , Stir in broth and seasonings; bring to a boil. Add shrimp; cook for 2-3 minutes or just until shrimp turn pink. Return to a boil. Stir in the couscous, peas and butter. , Remove from the heat; cover and let stand for 5 minutes. Fluff with a fork. Sprinkle with almonds and parsley. Serve with lemon.

Steps:

• Place oil in large skillet or dutch oven at medium-high heat.
• Add onion and garlic.
• Cook until onion is tender, about 5 minutes.
• Add broth, peas, carrots, salt, turmeric and red pepper.
• Bring to a boil over high heat.
• Reduce heat, cover and simmer 10 minutes.
• Remove from heat and stir in uncooked couscous, tomato, parsley and almonds.
• Cover and let stand 5 minutes before serving.

Steps:

• 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.
• 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.

Steps:

• Heat oil in saucepan. Add the peppers, scallions, garlic, coriander, turmeric and cayenne. Saute over medium heat for 3 to 4 minutes, stirring occasionally. Stir in the stock or water. Add the shrimp or tofu and cook for another 3 to 4 minutes, until the shrimp is pink. Stir in the peas and cook for another minute.
• Mix in the couscous and butter or margarine. Cover, remove from heat and let stand for 5 minutes.
• Uncover the pan, and using a fork, fluff up the couscous and break up any lumps.
• Add salt and pepper to taste. Serve on a platter, topped with toasted almonds, parsley and lemon wedges.

Steps:

• In a large skillet, saute the carrots, celery, onion and peppers in oil for 5-6 minutes or until vegetables are crisp-tender. Add the next five ingredients. , Stir in couscous. Add broth; bring to a boil. Cover and remove from the heat; let stand for 5-8 minutes. Fluff with a fork and serve immediately.

Steps:

• 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.
• 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.
• Serves 6.