Ingredients
- 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
Method
- Heat oil in a large frypan over medium-high heat. Cook onion, capsicum and zucchini for 3-4 minutes or until softened and lightly charred. Add garlic, paprika and tomato paste and cook for a minute or until fragrant.
- 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.
- Divide paella between serving bowls. Top with olives, feta and parsley leaves. Serve with lemon wedges.
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Per Serve
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Energy (kJ)1480
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(Cal)350
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Protein (g)14.0
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Fat (g)12.0
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Saturated Fat (g)4
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Carbohydrate (g)43
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Sugars (g)9
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Dietary Fibre (g)7.8
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Sodium (mg)505
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Potassium (mg)620
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Calcium (mg)122
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Iron (mg)3.1