Chicken Couscous Paella

INGREDIENTS

2    cups couscous*

1    jar (8 ounces) clam juice

1 ½  cups water

1    tablespoon olive oil

8    ounces chicken breast, diced

1    medium  red bell pepper, seeded, diced ½ inch

½   cup diced white onion

½   cup diced chorizo or pepperoni

2    large cloves garlic, minced

2    cups chicken broth

½   cup frozen peas

½   cup bay shrimp

½   cup diced tomatoes

1    tablespoon dried parsley

½   teaspoon salt

METHOD

There are three parts to paella – the rice or couscous, the vegetables and meats that need .longer cooking and ingredients that do not need a lot of cooking.

In a medium sauce pan, mix the clam juice and water and bring to a boil. Add the couscous and bring back to a boil. Reduce heat to a ,ow simmer, cover and cook for 8 to 10  minutes (see package directions) or until all the water is absorbed. Remove from the heat and set aside.

Meanwhile, heat the oil in a large heavy skillet over medium heat and add the chicken, bell pepper, onion, garlic and chorizo. Cook this for about 5 minutes until the chicken is browned all over, the onion is translucent and the pepper is tender-crisp. If the couscous is not ready, remove the skillet from the heat and cover.

Add the couscous and the chicken broth to the skillet over medium heat and stir to combine. Add the tomatoes, peas, shrimp, parsley and salt, stirring in. Cook for 3 to 4 minutes, remove from the heat and let stand for 5 minutes before serving. Serve in individual flat soup bowls.

 Modified from a recipe in Eating Well  magazine

COOKS NOTES: I used a multi-colored pearl couscous which, from prior experience, needed all the cooking time in this recipe, even though the package stated 8 to 10  minutes. Other varieties may have different outcomes, so be aware of the state of the couscous at all times – you may just add it at the end of cooking all the other ingredients not in the  middle of the process.