I didn’t know I loved paella until it found me at my best friend’s wedding in Ibiza. Appropriate considering its origins. It was served in a pan with a diameter nearly as tall as me – which wouldn’t be ideal anywhere but a large gathering I suppose.
The couscous “paella” at Malibu Farm (the quotations denoting that this paella isn’t your typical version) is a beautiful sight – brilliantly colored vegetables atop perfectly seasoned couscous, and should your heart desire – crispy salmon for extra protein.
Its just the type of meal your friends would be impressed by if you presented it to them at dinner! Enjoy!
Vegetarian Couscous Paella | Helene Henderson, Owner, Malibu Farm
1 box Israeli (pearl) couscous
6 cups chicken or vegetable stock
Pinch of saffron
1/2 cup lemon juice
1/4 cup olive oil
2 tbs capers
2 tbs chopped black olives
2 tbs parsely
2 tbs roasted & peeled red bell peppers
Vegetables of your choice!
Cook the couscous and saffron in the stock per the package instructions. Drain when cooked through and transfer the couscous to a bowl.
Season with salt, 1/2 cup lemon juice, and 1/4 cup olive oil. Stir in 2 tables spoon each: capers, chopped black pitted olives, parsley, and roasted and peeled red bell peppers.
The couscous is the “rice” for the paella. Top with vegetables of your choice – baked butternut squash, marinated beets, blanched green beans, sautéed zucchini or other vegetables of choice.
Optional: add tofu, chicken, steak, or seafood
You can find more of Malibu Farm’s delicious recipe’s in their cookbook.
Malibu Farm | 23000 Pacific Coast Hwy, Malibu | (310) 456-1112