Easy Kosher Recipes » Soups » Couscous Soup

Couscous Soup

Ayala Tzalmero
מרק לקוסקוס

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.
Prep Time 10 mins
Cook Time 45 mins
Total Time 55 mins

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.

You can try this...

Recipe Rating




* By using this form you agree with the storage and handling of your data by this website.

This site uses Akismet to reduce spam. Learn how your comment data is processed.

By clicking "Accept" or continuing to use our site, you acknowledge that you accept our Privacy Policy and Terms of Use. We also use cookies to provide you with the best possible experience on our website. You can find out more about the cookies we use and learn how to manage them here. Feel free to check out our policies anytime for more information. Accept Read More