A Hug in a Bowl, Ready in 20 Minutes!
Craving a meal that’s both incredibly comforting and ridiculously fast? Look no further! This North African Couscous Soup is a warm, satisfying dish where tiny pearls of couscous swell in a rich, tomato-and-spice-infused broth. It’s the perfect weeknight dinner, relying on pantry staples to deliver a world of flavor with minimal effort. The texture is uniquely soothing, making it a go-to recipe for chilly evenings or when you just need a simple, nourishing meal. Let’s get simmering!
Ingredients
• MAKES: 4 servingsTIME: About 20 minutes
• 3 tablespoons / 45 ml extra virgin olive oil
• 1 small red onion, minced
• 1/2 cup / 60 g finely chopped celery or fennel, including some leaves or fronds
• 1 tablespoon Za’atar or 2 teaspoons ground cumin
• Salt and freshly ground black pepper, to taste
• 1 cup / 170 g couscous, preferably whole wheat
• 3 tablespoons / 50 g tomato paste
• 2 quarts / 1.9 L vegetable stock or water
Instructions
1. Sauté the Aromatics: Place the olive oil in a large saucepan with a tight-fitting lid over medium-high heat. When hot, add the minced onion and chopped celery or fennel. Cook, stirring occasionally, until soft, about 2 minutes.2. Bloom Spices & Toast Couscous: Add the za’atar (or cumin) and a generous sprinkle of salt and pepper. Stir constantly for about a minute until fragrant. Add the couscous and continue stirring until it begins to toast and darken slightly, about 2 to 3 minutes.3. Build the Broth: Stir in the tomato paste until it’s evenly distributed and begins to deepen in color, another minute or two. Pour in the vegetable stock and stir well to dissolve the tomato paste completely.4. Simmer and Serve: Bring the soup to a rolling boil, then immediately turn the heat down to low. Cover the saucepan and let it cook without disturbing for 5 to 10 minutes, or until the couscous is plump and tender. Taste, adjust the seasoning with more salt and pepper if needed, and serve hot.
Nutritional Information
• Estimated per serving:
• Calories: 350 kcal
• Protein: 10 g
• Carbohydrates: 55 g
• Fat: 12 g
• Fiber: 8 g
Pro Tips
• for the Best Couscous Soup
• Don’t skip toasting the couscous and spices. This simple step deepens their flavor and adds a wonderful nutty aroma to the finished soup.
• For a protein boost, stir in a can of rinsed and drained chickpeas or lentils along with the vegetable stock.
• Easily substitute vegetables! If you don’t have fennel or celery, use the same amount of chopped carrots, zucchini, or green beans.
• Brighten the finish with a squeeze of fresh lemon juice, a dollop of harissa for a spicy kick, or a sprinkle of fresh cilantro or parsley before serving.
FAQ
Q: How can I add more protein to this vegetarian couscous soup
A: To make this a more protein-rich meal, simply stir in a can of rinsed and drained chickpeas or lentils when you add the vegetable stock. White beans or kidney beans also work wonderfully.
Q: Is this couscous soup recipe vegan
A: Yes, this recipe is naturally vegan as long as you use vegetable stock or water for the broth. It is completely plant-based and dairy-free.
Q: How do I store leftover couscous soup
A: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Be aware that the couscous will continue to absorb the broth as it sits. You may need to add a splash of extra vegetable stock or water when reheating to reach your desired consistency.
Q: Can I make this soup gluten-free
A: Traditional couscous is made from wheat and is not gluten-free. To make a gluten-free version, you can substitute the couscous with an equal amount of quinoa or millet. Adjust the final simmering time according to the package directions for your chosen grain.
