I admit - one of the few foods I prefer to prepare from a bag is couscous. I know, the more prepared couscous is more tasty and nutritious. But really - Couscous from a bag is easier on my tongue (and easier to prepare ...). Couscous Soup - I will not make from bag or box or powder. I prepare couscous soup from vegetables, hummus and a slight sourness of lemon juice - that will make the bagged couscous - no less of a delicacy.
So if you have found yourself in any cool evening, and you want a quick and nutritious soup - soup couscous with couscous is the best option for you. Generally couscous soup comes with chicken - but I personally prefer it without. For those who want chicken – add him in at the frying stage.
Lazy people like me who love bagged couscous - it is recommended to prepare the couscous soup before - and use the water to make the couscous.
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Ingredients
- 1 Large Onion
- 1/3 Bunch Parsley
- 4 - 5 Celery Stalks
- 2 Medium Potatoes
- 1 Not Large Carrots
- 2 Medium Zucchini
- Half cup frozen - dry or soaked overnight in water - not canned Hummus Beans
- Tablespoon Sweet Paprika
- 1/2 Tablespoon Turmeric
- As Needed Salt
- As Needed Ground Black Pepper
- Olive Oil
- 2 liter Boiling Water
- 1/2 Lemon Lemon Juice
Instructions
- Cut the onion into half circles, half inches thick.
- Chop the parsley.
- Cut the celery stalks into pieces, half inches thick.
- Cut potatoes into cubes of 1 * 1 or so. Could be a bit bigger if you like.
- Cut the carrots into pieces 2-3 cm in length. If your using baby carrots - leave as is.
- Slice the zucchini into slices with a thickness of approx. 1 cm.
- In a medium saucepan heat canola oil.
- When the oil is hot, add all the vegetables and chickpeas (Hummus Beans) and potatoes except parsley. (For the who want to - now add the chicken)
- Fry for a few minutes until the carrot starts to soften.
- Add 2 liters of boiling water (the water should cover the vegetables + 2 cm) and bring everything to a boil.
- Add all the spices, potatoes and parsley and bring to a boil.
- Add the lemon juice and stir.
- Cook over medium-low heat (so there is a light bubble) until the carrot is tender.
- Once the carrot, which is the most difficult vegetable to our soup, has a hard time - it is a sign that all the soup is ready.
- Serve over couscous and savour a delicious meal, nutritious and warming.
