Couscous Paella Soup

Don't be intimidated by the word paella in this one...it's super easy and pretty fast to cook.  I halved the recipe, but now I wish I had made the full batch. It is that yummy.  Good for a quick weeknight meal or even just a snack, this soup is light and healthy!


Makes: 4 servings
Time: about 30 minutes
Ingredients:
     1 T EVOO
     1/2 cup diced red bell pepper
     1/3 cup finely diced Spanish chorizo or pepperoni
     2 cloves garlic, minced
     8 oz chicken tenders, diced
     4 cups chicken broth
     1/2 cup frozen peas, thawed
     pinch of saffron (to give it a nice yellow color...we didn't use this, hence the lack of yellow color)
     salt and pepper, to taste
     1 cup water
     2/3 cup whole wheat couscous
     fresh cilantro (optional...again, we didn't use this)

Directions:
     1.  Heat oil over medium heat in a large sauce pan.  Add bell pepper, onion, pepperoni, and garlic and cook, stirring until veggies begin to soften (about 2 minutes).  Add chicken, broth, peas, saffron, salt and pepper and bring to a boil.  Reduce heat to maintain a simmer and cook until veggies are tender (about 8-10 minutes).
     2.  Meanwhile, bring water to a boil in a small saucepan.  Stir in couscous and cover.  Set aside from heat and let stand for 5 minutes.
     3.  To serve, mound about 1/2 cup in each bowl.  Ladle soup around couscous and sprinkle with cilantro if desired.  Enjoy!