Capsicum and courgette paella

Current rating: 5 (1 ratings)
Serves 4
Prep 15
Cook 15
Traditional Spanish paella is made with rice and cooked for a long time in a large pan. This version breaks all the rules using cous cous to make a yummy family dinner in half the time. 
  • 1 tbs olive oil
  • 1 red onion, thinly sliced
  • 1 red capsicum, thinly sliced
  • 1 zucchini, diced
  • 4 garlic cloves, thinly sliced
  • 1 tbs smoked paprika
  • 1 tbs reduced-salt tomato paste
  • 300mL reduced-salt vegetable stock
  • 1 cup instant cous cous
  • 1/2 cup frozen peas, defrosted
  • 1/3 cup kalamata olives, pitted
  • 80g fetta, crumbled
  • 1/4 bunch of parsley, leaves picked
  • 1 lemon, cut into wedges

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  1. Heat oil in a large frypan over medium-high heat. Cook onion, capsicum and courgette for 3-4 minutes or until softened and lightly charred. Add garlic, paprika and tomato paste and cook for a minute or until fragrant.
  2. Add stock and bring to the boil, before sprinkling over cous cous. Simmer until cous cous has absorbed the liquid and is tender. Stir through frozen peas until warmed. 
  3. Divide paella between serving bowls. Top with olives, feta and parsley leaves. Serve with lemon wedges.

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