Heat oil in a large saucepan over medium heat. Add bell pepper, onion, chorizo and garlic and cook, stirring, until the vegetables are beginning to soften, about 2 minutes. Add chicken, broth, peas, saffon (if using), salt and pepper and bring to a boil. Reduce heat to maintain a simmer and cook until the vegetables are tender, about 10 minutes.
Meanwhile, bring water to a boil in a small saucepan. Stir in couscous, cover and remove from heat. Let stand for 5 minutes.
To serve, mound about 1/2 cup couscous in each of 4 wide, shallow bowls. Ladle the soup around the couscous and sprinkle with cilantro, if using.
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|Serving Size: 1 Serving (409g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 92 (27%)|
|Amt Per Serving||% DV|
|Total Fat 10.2g||14 %|
|Saturated Fat 2g||10 %|
|Monounsaturated Fat 4.3g|
|Polyunsanturated Fat 2.1g|
|Cholesterol 23.2mg||7 %|
|Sodium 834.8mg||29 %|
|Potassium 479mg||13 %|
|Total Carbohydrate 43.2g||13 %|
|Dietary Fiber 3.9g||16 %|
|Sugars, other 39.3g|
|Protein 17.7g||25 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 339
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