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Vegetable Soup with Couscous

Author Rachel
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Description

Equipment

Ingredients

  • 2 Tablespoons (30ml) olive oil
  • 1 onion chopped
  • 2 garlic cloves crushed
  • 1 teaspoon paprika
  • 1/4 teaspoon turmeric
  • 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)

Instructions

The soup:

  • 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.

The couscous:

  • 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.
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