Kusksu Kiksu Recipes

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MALTESE SOUP (KUSKSU)



Maltese Soup (Kusksu) image

This soup is a traditional dish served in Malta, usually in the spring when fava beans (broad beans) are in season.

Provided by Vicki Butts (lazyme)

Categories     Bean Soups

Time 55m

Number Of Ingredients 13

2 Tbsp olive oil
1 c yellow onion, diced
2 clove garlic, minced
1 Tbsp tomato paste
32 oz chicken stock
sea salt and pepper, to taste
3 bay leaves
1 potato, peeled and chopped into small pieces
1 carrot, peeled and chopped into small pieces
14 oz fava beans (or substitute 15 oz. cannellini beans)
1/2 c israeli pearl couscous
1/4 c ricotta cheese, or more to taste
chopped parsley to garnish

Steps:

  • 1. Heat oil in a large pot or Dutch oven over medium heat. Add onions and cook until tender.
  • 2. Stir in the garlic and tomato paste.
  • 3. Add the chicken stock, bay leaves and salt and pepper.
  • 4. Add potato, carrot, and beans, stir and bring to a boil.
  • 5. Reduce heat and simmer for 10 minutes.
  • 6. Stir in couscous and simmer for 15 minutes. (20 if using fava beans).
  • 7. Stir in the ricotta cheese and simmer until heated.
  • 8. Serve garnished with chopped parsley.

MALTESE KUSKSU MINESTRA SOUP



Maltese Kusksu Minestra Soup image

Maltese version of minestrone soup, this one using large Israeli couscous (kusksu) and chickpeas.

Provided by Sue L

Categories     Vegetable Soup

Time 45m

Number Of Ingredients 21

2 Tbsp olive oil
2 clove minced garlic
1/2 c diced celery
1/2 c chopped onion
1 bay leaf
10 oz diced zucchini
1/2 red bell pepper, diced
1 c peeled diced fresh pumpkin or butternut squash
4 c chicken broth or vegetable broth
1 can(s) (15 ounce) diced tomatoes
1 can(s) (8 ounce) tomato sauce
1 tsp fennel seed
1 tsp dried mint
1 tsp dried basil
1/2 tsp dried rosemary
1 pinch red pepper flakes
salt and black pepper
1/2 c uncooked large israeli couscous
1 can(s) (15 ounces) chickpeas or garbanzo beans, rinsed and drained
2 Tbsp chopped fresh italian parsley
1/2 c freshly grated parmesan cheese

Steps:

  • 1. Saute the celery, onion, and garlic in oil until softened in the bottom of a Dutch oven.
  • 2. Add the bay leaf, zucchini, bell pepper, pumpkin/butternut squash, broth, diced tomatoes with liquid, tomato sauce and seasonings.
  • 3. Bring to a boil, reduce heat and simmer, uncovered, for ten minutes.
  • 4. Stir in the couscous and chickpeas and cook for ten minutes more, stirring occasionally, until the couscous is tender.
  • 5. Stir in the parsley before serving and serve topped with a generous pinch of Parmesan cheese.

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