Although couscous was not a regular dish at home growing up, it is still a nostalgic dish for me. Maybe because every kindergarten in Israel serves couscous for lunch at least once a week. A fall (and winter) must-have, there’s nothing like a bowl of hearty soup packed with veggies. It takes a little bit of patience to cut the vegetables, but the soup is very easy to make. You can add or change the vegetables and spices to your taste. The options are endless!
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Vegetable Soup with CouscousPrint Pin Rate
- 2 tablespoons (30 ml) olive oil
- 1 onion chopped
- 2 garlic cloves crushed
- 1 teaspoon paprika
- 1/4 teaspoon tumeric
- 1 large sweet potato peeled and cut roughly into cubes
- 1 large potato peeled and cut roughly into cubes
- 2-3 zucchinis cut roughly into cubes
- 1 small head cauliflower cut into small florets
- 2 carrots peeled and cut roughly into chunks
- 2 tablespoons tomato paste
- 4 cups (about 1 liter) vegetable broth or water
- 1 tablespoon (15 ml) lemon juice
- 1 cup chickpeas cooked or from a can
- salt and pepper to taste
- 2 cups instant Couscous (Moroccan couscous NOT Israeli couscous)
- Heat the oil in a large saucepan over medium-high heat.
- Add the chopped onion, garlic, paprika, turmeric, and salt. Cook, stirring for 5 minutes or until the onion is translucent.
- Add vegetables and cook for 2-5 minutes.
- Add the broth/water, pepper, and tomato paste.
- Bring to a boil, add lemon juice and chickpeas. Cover, and reduce the heat to medium-low.
- Cook until the vegetables are softened but keep their shape, 20 -30 minutes. Taste and adjust flavors as needed.
- Cook instant couscous according to package directions.
- When serving, place a few spoons of couscous in a deep bowl, generously pile vegetables on top and then pour over soup according to the desired degree.