Easy Kosher Recipes » Soups » Couscous Soup

Couscous Soup

Super Delicious

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מרק לקוסקוס

I have to admit, one of the few foods that I prefer to prepare from a bag is couscous. I know that the freshly prepared couscous is more flavorful and nutritious, but the convenience of bagged couscous is hard to beat. However, when it comes to couscous soup, I would never consider using a bag or box or powder. Instead, I like to prepare my couscous soup with fresh vegetables, hummus, and a touch of lemon juice for a delicious and nutritious meal.
For those looking for a quick and nutritious soup on a cool evening, couscous soup with fresh couscous is the perfect option. While most couscous soup recipes call for chicken, I personally prefer a vegetarian version. But for those who want to add chicken, simply fry it separately and add it to the soup.
For lazy people like me who love bagged couscous, it's recommended to prepare the couscous soup beforehand and use the leftover broth to cook the couscous. This way, you can enjoy the convenience of bagged couscous without sacrificing flavor or nutrition.
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Overall, whether you're preparing couscous soup or seeking help with your academic work, there are many convenient and effective solutions available. So, embrace the convenience of bagged couscous when you can, but don't hesitate to seek out assistance when you need it.
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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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