- Maria Connie Villa
- October 19, 2016
Couscous Soup – Vegetarian
With the coming of the Fall and winter, nothing like a warm soup for our tummy. A wonderful new choice to incorporate in a soup is couscous and spices. This recipe is vegetarian, but if you like to add the protein choice, it goes well with chicken breasts. Did I mention it is a fast healthy meal too? It only takes about 15 mins preparation time and 30 mins cooking time. Well, let me guide you through the process.
Cooking time: 30 mins
1 Tbsp olive oil
1/2 tsp ground cumin
1/2 tsp paprika
1 tsp grated ginger
1 crushed garlic clove
1 sliced onion
2 sliced carrots
2 sliced zucchini
1 liter (4 cups) of vegetable broth or more if needed
1 pinch of saffron
1/2 cup of couscous
1 Tbsp chopped cilantro
Salt and pepper to taste
Protein ad-dons: chicken breasts (1 to 2 lb or thinly cut slices) or tofu
- In a large pan warm up the oil and cook the onions until golden. Add the spices and garlic, and let it cook for a few seconds.
- Add the zucchini and carrots. Let the vegetables cook for about 5 mins and add the broth.
- When it reaches the boiling point add the couscous and saffron and let it cook for another 10 minutes or until the couscous is cooked. If you are adding chicken or tofu you would add it in this step when you add the couscous and let cook for 10 minutes or more until the chicken is cooked.
- Lastly, add the cilantro, salt and pepper to taste and serve.
The combination of the spices and the couscous gives this soup a delicious twist. The ginger is barely tasted, but somehow the combination is perfect. It deviates from the traditional couscous salad recipes and provides a warm choice to incorporate couscous to our soup.
I highly recommend this recipe, it is fast, easy, healthy, with a vegetarian choice.