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Capsicum and zucchini paella

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.

    Love this recipe? It's one of the good-for-you and easy-to-make recipes from 12 before 12, our NEW healthy eating and cooking guide for kids.

    12 before 12 is a super-dooper food adventure that teaches kids how to shop, prep, cook and eat their way to a healthy life. To learn more about this exciting new education initiative and to download your FREE digital copy visit 12before12.sanitarium.com.au 

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    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

    1. 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.
    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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