Couscous Soup Recipes

COUSCOUS SOUP

Steps:

• Heat the oil in a large pot, add onion and carrots, then cook gently for about 10 minutes at low heat until softened.
• Add the tomatoes, garlic, broth, mint, cumin, cilantro leaves, cayenne pepper, and couscous.
• Increase to medium-high heat and bring to a boil. Lower the heat and simmer gently for about 7 minutes or until the couscous is fully cooked but not mushy.
• Adjust seasoning with salt, pepper, and additional fresh herbs or spices if needed.
• Serve with your favorite toppings such as bread or fresh herbs.

SOUP FOR COUSCOUS

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.

TOMATO COUSCOUS SOUP

Steps:

• In a large saucepan, saute onion and garlic in oil until tender. Add the broth, tomatoes and oregano. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until tomatoes are tender. , Remove from the heat; stir in couscous and salt. Let stand for 5 minutes.

TOMATO AND COUSCOUS SOUP

Steps:

• Heat oil in a large saucepan. Add onion and cook over moderate heat until onion is softened (about 10 minutes).
• Add the cumin and garlic, and sauté for 1 minute.
• Add tomatoes, tomato paste and stock. Bring to a boil, then reduce to a simmer for about 15 minutes.
• Add couscous and simmer for a further 5-10 minutes, or until couscous is tender.
• Season with salt and pepper and serve garnished with fresh coriander (cilantro).

CHICKEN AND COUSCOUS SOUP

Steps:

• Heat oil in a large saucepan on high.
• Cook the chicken in batches until golden.Remove and set aside.
• Add carrots and leeks to same pan,reduce heat to medium and cook for 5 minutes.
• Stir in the seasoning and cumin. Return chicken to pan and add stock and tomatoes. Bring to boil then reduce heat.
• Stir in pumpkin and simmer for 5 minutes or until pumpkin is tender. Add zucchini and zest,season to taste and simmer further 5 minutes.
• Place the couscous in a bowl and add boiling water. Cover with plastic wrap and stand for 5 minutes,then fluff with a fork.
• Divide couscous between serving bowls and ladle in the soup.
• Serve topped with the chopped coriander and chilli slices.
• NOTE: Moroccan Seasoning recipe#141053 is a good substitute if commercial Moroccan Seasoning is unavailable.

MEDITERRANEAN VEGETABLE SOUP WITH COUSCOUS

Steps:

• Layer ingredients in a wide-mouthed heatproof container with a tight-fitting lid.
• When you're ready to eat, fill the container almost to the top with water, seal, shake, removethe lid, and microwave for 2 minutes.
• Season with salt, reseal, gently swirl, and enjoy.

LAMB, SPINACH, AND COUSCOUS SOUP

Steps:

• In a heavy kettle heat the oil over moderately high heat until it is hot but not smoking and in it brown the lamb necks. Add the onion and the garlic and cook the mixture, stirring, for 10 minutes, or until the onion is golden. Add the water, the broth, the wine, the parsley, and the carrot, bring the liquid to a boil, skimming the froth, and simmer the mixture, uncovered, for 2 hours. Transfer the lamb necks with tongs to a cutting board, discard the fat and bones, and chop the meat coarse. Add the meat to the kettle with the mint, the rosemary, and the spinach, bring the liquid to a boil, and add the couscous. Boil the soup, stirring, for 5 minutes, or until the couscous is tender, and season it with salt and pepper.

MOROCCAN TOMATO & CHICKPEA SOUP WITH COUSCOUS

Steps:

• Tip the couscous into a bowl, season with salt and pepper and stir through 1 tbsp of the oil. Pour over enough hot stock just to cover and cover the bowl with cling film and set aside.
• Heat the rest of the oil in a saucepan and cook the onion and carrot gently for 8 mins until softened. Add the garlic and ginger and cook for 2 mins more then stir in the ras el hanout and harissa and cook for another minute. Pour in the tomatoes and stock and give everything a good stir. Season, add the chickpeas and simmer everything gently for 20 mins until thickened slightly then squeeze over the lemon.
• Uncover the couscous and fluff up with a fork. Spoon the soup into bowls, top each with a mound of couscous, scatter with coriander and serve with extra harissa for those who want it.