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Couscous Soup

Courses: Soup
Serves: 4 people

Recipe Ingredients

2 tablespoons 30mlOlive oil
1 tablespoon 15mlOnion - chopped (medium)
1/2   Celery - chopped
1   Carrot - chopped
1   Turnip - diced (medium)
1   Red bell pepper - diced
2   Fresh tomatoes - chopped
1   Chicken or vegetable broth
  Bouquet garni of parsley and cilantro
  Stems, cinnamon stick and bay leaf - tied together
1 teaspoon 5mlGround cumin
1/2 teaspoon 2.5mlPaprika
3/4 cup 177mlCouscous
1/2 teaspoon 2.5mlSambal oelek
  Salt - to taste
  Freshly-ground black pepper - to taste
1 teaspoon 5mlFinely-diced zucchini
1 teaspoon 5mlFinely-diced red bell pepper
1 teaspoon 5mlFinely-diced zucchini scallions
1 teaspoon 5mlFinely-diced cilantro leaves
1 teaspoon 5mlExtra-virgin olive oil
  Fresh lemon juice - to taste

Recipe Instructions

In stockpot, heat oil over high heat. Add onions, celery, carrots, turnips and peppers and saute 10 to 15 minutes. Add tomatoes, broth, bouquet garni, cumin and paprika and bring to boil. Reduce heat and simmer about 30 more minutes. Stir in 1/2 cup couscous and cook until soft, about 10 minutes.

Remove from heat, cool a bit, then remove bouquet garni. In blender or food processor, blend soup in batches.

Strain and reheat over low heat. Season with salt, pepper and sambal oelek and keep warm.

In bowl, cover remaining 1/4 cup couscous with 1/4 cup hot water (or broth from soup). Let stand until tender. Stir in zucchini, red pepper, scallions, cilantro, olive oil, lemon juice and salt. Serve soup hot with couscous garnish.

This recipe yields 4 to 6 servings.

Susan Wolfe on the Food BB


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