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Couscous Soup

Couscous Soup

An easy Israeli couscous soup in a rich tomato-based broth.
5 from 8 votes
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Course: Side Dish
Cuisine: American, Middle East
Keyword: couscous soup, Israeli couscous soup,, tomato Israeli soup
Prep Time: 10 minutes
Cook Time: 20 minutes
Servings: 6
Calories: 256kcal
Author: Rika Livingston

Ingredients

  • cups Israeli Couscous (dried, uncooked)
  • 2 tbsp olive oil
  • cups diced onion
  • 1 cup diced carrots
  • 6 garlic cloves
  • 6 cups broth
  • 14 oz canned chopped tomatoes
  • 3 sprigs fresh mint leaves (chopped)
  • ¼ tsp ground cumin
  • ¼ tsp cayenne pepper
  • 5 sprigs fresh cilantro leaves (chopped)
  • salt and pepper to taste

Instructions

  • Heat the oil in a large pot, add onion and carrots, then cook gently for about 10 minutes at low heat until softened.
  • Add the tomatoes, garlic, broth, mint, cumin, cilantro leaves, cayenne pepper, and couscous. Increase to a medium-high heat and bring to a boil. Once it’s boiling bring the heat down to medium and simmer gently for about 7 minutes or until the couscous is fully cooked but not mushy.
  • Adjust seasoning with salt, pepper, and additional fresh herbs or spices if needed.
  • Serve with your favorite toppings such as bread or fresh herbs. 

Notes

SLOW COOKER:
  1. Follow step (1) 
  2. Put all the ingredients (except the couscous) into a slow cooker or crock pot and stir well. 
  3. Cover and cook on low for 2-3 hours. 
  4. Add couscous about 30 minutes before the end of cooking time or until couscous is cooked. OR cook the couscous separately and then pour into the soup before serving, stir well. 
 

Nutrition

Nutrition Facts
Couscous Soup
Amount Per Serving
Calories 256 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 1g6%
Sodium 1057mg46%
Potassium 344mg10%
Carbohydrates 46g15%
Fiber 4g17%
Sugar 6g7%
Protein 7g14%
Vitamin A 4323IU86%
Vitamin C 12mg15%
Calcium 52mg5%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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