An easy Israeli couscous soup in a rich tomato-based broth.
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.
- 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.
Sodium: 1057mgCalcium: 52mgVitamin C: 12mgVitamin A: 4323IUSugar: 6gFiber: 4gPotassium: 344mgCalories: 256kcalSaturated Fat: 1gFat: 5gProtein: 7gCarbohydrates: 46gIron: 1mg