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.
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Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes


  • 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


  • 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.

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