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Couscous Soup

Couscous Soup

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

Ingredients
 

  • 1½ cups Israeli Couscous, (dried, uncooked)
  • 2 tablespoon olive oil
  • 1½ 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 teaspoon ground cumin
  • ¼ teaspoon 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 medium-high heat and bring to a boil. Lower the heat 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

Calories: 256kcalCarbohydrates: 46gProtein: 7gFat: 5gSaturated Fat: 1gSodium: 1057mgPotassium: 344mgFiber: 4gSugar: 6gVitamin A: 4323IUVitamin C: 12mgCalcium: 52mgIron: 1mg
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