Couscous Soup
256kcal
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
Method
- 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.
Nutrition
Calories256kcalCarbohydrates46gProtein7gFat5gSaturated Fat1gSodium1057mgPotassium344mgFiber4gSugar6gVitamin A4323IUVitamin C12mgCalcium52mgIron1mg
Notes
SLOW COOKER:
- Follow step (1)
- Put all the ingredients (except the couscous) into a slow cooker or crock pot and stir well.
- Cover and cook on low for 2-3 hours.
- 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.