Couscous Soup With Sausage Recipes

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RUSTIC CABBAGE AND SAUSAGE SOUP



Rustic Cabbage and Sausage Soup image

Easy and delicious rustic Italian-flavored cabbage soup.

Provided by mkhurt

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Cabbage Soup Recipes

Time 40m

Yield 8

Number Of Ingredients 10

1 pound bulk Italian sausage
2 medium carrots, cut into 1/2-inch rounds
1 small onion, chopped
1 stalk celery, chopped
1 large clove garlic, minced
6 cups chicken broth
3 (16 ounce) cans great northern beans, drained
1 (14.5 ounce) can diced tomatoes
½ medium head cabbage, roughly chopped
1 ¼ teaspoons Italian seasoning

Steps:

  • Heat a Dutch oven over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes. Add carrots, onion, celery, and garlic; cook and stir for 1 to 2 minutes.
  • Add chicken broth, beans, tomatoes, cabbage, and Italian seasoning; bring to a simmer. Cook until cabbage is tender, about 5 to 10 minutes.

Nutrition Facts : Calories 379.4 calories, Carbohydrate 46.2 g, Cholesterol 26.8 mg, Fat 11.9 g, Fiber 11 g, Protein 22.4 g, SaturatedFat 4 g, Sodium 1456.7 mg, Sugar 5.5 g

SOUP FOR COUSCOUS



Soup For Couscous image

Meat-free vegetable broth for serving over couscous, also good on its own. Eggs can be added according to the number of people being served.

Provided by Tania Covo

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 1h15m

Yield 3

Number Of Ingredients 15

1 green bell pepper
1 medium tomato
1 yellow onion
1 large carrot
1 baking potato
1 (15 ounce) can garbanzo beans, drained
2 eggs
3 tablespoons olive oil
1 teaspoon salt
½ teaspoon ground black pepper
½ teaspoon hot pepper sauce
½ teaspoon ground turmeric
1 tablespoon chopped fresh cilantro
1 cube vegetable bouillon
8 cups water

Steps:

  • Chop all the vegetables into medium chunks.
  • Heat the oil in a heavy pan, and saute the vegetables together with the salt, pepper, and hot sauce for 2 to 3 minutes.
  • Add water, garbanzo beans, coriander, turmeric, and bouillon cube. Bring soup to the boil. Wash the eggs thoroughly, and add to the pan. Turn down the heat, and simmer for 30 minutes.
  • Remove eggs, now hard-cooked; peel, slice, and add to the soup. Simmer for another 15 to 20 minutes. Serve over steamed couscous.

Nutrition Facts : Calories 376.7 calories, Carbohydrate 43.8 g, Cholesterol 124 mg, Fat 18.3 g, Fiber 8.4 g, Protein 11.7 g, SaturatedFat 3.1 g, Sodium 1151.6 mg, Sugar 6 g

COUSCOUS MEATBALL SOUP



Couscous Meatball Soup image

This soup will warm you up and takes just 25 minutes of prep time, making it a perfect weeknight meal. —Jonathan Pace, San Francisco, California

Provided by Taste of Home

Categories     Lunch

Time 1h5m

Yield 10 servings (2-1/2 quarts).

Number Of Ingredients 13

1 pound lean ground beef (90% lean)
2 teaspoons dried basil
2 teaspoons dried oregano
1/2 teaspoon salt
1 large onion, finely chopped
2 teaspoons canola oil
1 bunch collard greens, chopped (8 cups)
1 bunch kale, chopped (8 cups)
2 cartons (32 ounces each) vegetable stock
1 tablespoon white wine vinegar
1/2 teaspoon crushed red pepper flakes
1/4 teaspoon pepper
1 package (8.8 ounces) pearl (Israeli) couscous

Steps:

  • In a small bowl, combine the beef, basil, oregano and salt. Shape into 1/2-in. balls. In a large skillet coated with cooking spray, brown meatballs; drain. Remove meatballs and set aside., In the same skillet, brown onion in oil. Add greens and kale; cook 6-7 minutes longer or until wilted., In a Dutch oven, combine the greens mixture, meatballs, stock, vinegar, pepper flakes and pepper. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Return to a boil. Stir in couscous. Reduce heat; cover and simmer, stirring once, until couscous is tender, 10-15 minutes.

Nutrition Facts : Calories 202 calories, Fat 5g fat (2g saturated fat), Cholesterol 28mg cholesterol, Sodium 583mg sodium, Carbohydrate 26g carbohydrate (1g sugars, Fiber 2g fiber), Protein 13g protein. Diabetic Exchanges

CURRY SAUSAGE COUSCOUS



Curry Sausage Couscous image

Not certain if you like curry? Don't worry. This flavorful blend of couscous and sausage has just the right touch of curry.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 27m

Yield 4

Number Of Ingredients 10

1 pound bulk pork sausage
1 medium onion, chopped (1/2 cup)
1/4 cup pistachio nuts, chopped
1/2 teaspoon curry powder
1 garlic clove, finely chopped
2 1/4 cups water
2 tablespoons butter or margarine
1 tablespoon chopped fresh parsley
1/4 teaspoon salt
1 1/2 cups uncooked couscous

Steps:

  • Cook pork, onion, nuts, curry powder and garlic in 10-inch skillet over medium heat, stirring occasionally, until pork is no longer pink; drain.
  • Stir in water, butter, parsley and salt; heat to boiling. Stir in couscous; remove from heat. Cover and let stand about 5 minutes or until liquid is absorbed. Fluff with fork.

Nutrition Facts : Calories 525, Carbohydrate 56 g, Cholesterol 60 mg, Fat 3, Fiber 5 g, Protein 20 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 950 mg

QUICK BLACK BEAN AND SAUSAGE SOUP WITH COUSCOUS



Quick Black Bean and Sausage Soup With Couscous image

This is a pretty simple soup to throw together that doesn't take but 30 minutes start to finish. I used Margaret Holmes Seasoned Black Beans with Vidalia Onions in a can. If you use plain canned black beans, you will want to add salt as needed. The nutritional statistics do not account for this brand of beans.

Provided by Sherri at the Beach

Categories     Pork

Time 30m

Yield 6 bowls, 6 serving(s)

Number Of Ingredients 14

1 tablespoon olive oil
1 yellow onion, chopped
1/2 green pepper, chopped
2 stalks celery, chopped
2 garlic cloves, minced
1 lb ground sausage, medium spice
3 roma tomatoes, chopped
27 ounces black beans, canned (I like Margaret Holmes)
1 teaspoon chili powder
1 teaspoon cumin
1/2 teaspoon cayenne pepper
2 bay leaves
4 cups low sodium chicken broth
2 cups couscous

Steps:

  • In a hot dutch oven or deep pot, add olive oil and after it begins to shimmer, add in onion, green pepper, celery and garlic and sweat over medium heat until translucent. Remove to a bowl and set aside.
  • Add sausage and brown and break up until cooked through. Remove excess fat. Add vegetables back to the pot and stir in tomatoes, spices, black beans and '2' cups of the broth. Reduce heat to medium and simmer for 10 minutes until bubbly.
  • When ready to serve, bring remaining 2 cups of the broth to boil in a saucepan then stir in couscous. Cover and remove from heat. Let sit 5 minutes. If you are a salt lover, add salt but I usually don't.
  • Ladle one sixth of the couscous into the bottom of a bowl then cover with black bean soup. If desired sprinkle some shredded cheddar cheese or sour cream on top (we like it just as well without it).

Nutrition Facts : Calories 866.9, Fat 44.6, SaturatedFat 14.2, Cholesterol 109.2, Sodium 1037.6, Carbohydrate 73.2, Fiber 12.2, Sugar 2.4, Protein 42.4

COUSCOUS SOUP WITH SAUSAGE



Couscous Soup With Sausage image

Make and share this Couscous Soup With Sausage recipe from Food.com.

Provided by NELady

Categories     < 30 Mins

Time 30m

Yield 7 1/2 Cups, 4-6 serving(s)

Number Of Ingredients 10

1 tablespoon jalapeno, chopped
1/2 teaspoon ground cumin
2 garlic cloves, crushed
1 lb smoked sausage, fully cooked (sliced)
2 1/2 cups water
1 (10 3/4 ounce) can condensed chicken broth
1/2 cup couscous
2 tablespoons of fresh mint (or 2 tsp dried mint leaves)
1/4 teaspoon pepper
3/4 cup tomatoes, chopped (about 1 medium tomato)

Steps:

  • Cook chilies, cumin, garlic and sausage in 3-quart saucepan over medium heat about 8 minutes or until sausage is brown; drain.
  • Add water and broth. Heat to boiling. Stir in couscous, mint and pepper; reduce heat. Cover and simmer 5 minutes. Stir in tomato. Serve with chopped fresh parsley and finely chopped garlic if desired.

Nutrition Facts : Calories 558.9, Fat 37.2, SaturatedFat 13.2, Cholesterol 78.1, Sodium 2195.5, Carbohydrate 22.1, Fiber 1.8, Sugar 1.2, Protein 32

ISRAELI COUSCOUS & CHICKEN SAUSAGE SKILLET



Israeli Couscous & Chicken Sausage Skillet image

Our comfort food is a big plate of sausage with couscous. Add some onion, celery, a little heat and a sprinkle of feta. -Angela Spengler, Tampa, Florida

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 11

2 teaspoons olive oil
1 package (12 ounces) fully cooked spinach and feta chicken sausage links or flavor of your choice, sliced
1 small onion, finely chopped
1 celery rib, finely chopped
1 garlic clove, minced
1 cup reduced-sodium chicken broth
1 cup water
1/4 teaspoon crushed red pepper flakes
1-1/4 cups uncooked pearl (Israeli) couscous
2 tablespoons minced fresh parsley
1/4 cup crumbled feta cheese, optional

Steps:

  • In a large nonstick skillet, heat oil over medium-high heat. Add sausage, onion and celery; cook and stir until sausage is browned, 6-8 minutes. Add garlic; cook 1 minute longer., Stir in broth, water and pepper flakes; bring to a boil. Stir in couscous. Reduce heat; simmer, covered, until liquid is absorbed, 10-12 minutes. Remove from heat; let stand, covered, 5 minutes. Stir in parsley. If desired, sprinkle with cheese.

Nutrition Facts : Calories 343 calories, Fat 10g fat (3g saturated fat), Cholesterol 65mg cholesterol, Sodium 694mg sodium, Carbohydrate 41g carbohydrate (1g sugars, Fiber 1g fiber), Protein 22g protein. Diabetic Exchanges

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