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North African Couscous Soup – vegetarian recipe
Stav Kogan

North African Couscous Soup

A warm, satisfying North African Couscous Soup ready in 20 minutes. This comforting dish features tiny pearls of couscous swelling in a rich, tomato-and-spice-infused broth, making it the perfect quick and easy weeknight dinner.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 4 serving
Calories: 350
Ingredients Method Nutrition

Ingredients
  

  • 3 tablespoons (45 ml / 1.5 fl oz) extra virgin olive oil
  • 1 small red onion, minced
  • 1/2 cup (60 g / 2.12 oz) finely chopped celery or fennel, including some leaves or fronds
  • 1 tablespoon (15 ml / 0.5 fl oz) Za’atar or 2 teaspoons ground cumin
  • Salt and freshly ground black pepper, to taste
  • 1 cup (170 g / 6 oz) couscous, preferably whole wheat
  • 3 tablespoons (50 g / 1.76 oz) tomato paste
  • 2 quarts / 1.9 L vegetable stock or water
  • for the Best Couscous 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.

Method
 

  1. Sauté the Aromatics: Place the olive oil in a large saucepan with a tight-fitting lid over medium-high heat.
  2. When hot, add the minced onion and chopped celery or fennel.
  3. 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.
  4. Stir constantly for about a minute until fragrant.
  5. 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.
  6. Pour in the vegetable stock and stir well to dissolve the tomato paste completely. 4.
  7. Simmer and Serve: Bring the soup to a rolling boil, then immediately turn the heat down to low.
  8. Cover the saucepan and let it cook without disturbing for 5 to 10 minutes, or until the couscous is plump and tender.
  9. Taste, adjust the seasoning with more salt and pepper if needed, and serve hot.
  10. Don't skip toasting the couscous and spices. This simple step deepens their flavor and adds a wonderful nutty aroma to the finished soup.

Nutrition

Calories: 350kcalCarbohydrates: 55gProtein: 10gFat: 12g

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