Best 4 Mediterranean Vegetable Soup With Couscous Recipes

Embark on a culinary journey to the vibrant shores of the Mediterranean with our guide to crafting the ultimate Mediterranean vegetable soup with couscous. This flavorful and nourishing dish is a symphony of fresh, seasonal vegetables, aromatic herbs, and tender grains, capturing the essence of healthy and delicious Mediterranean cuisine. Whether you're a seasoned cook or just starting out, we'll provide you with the essential steps and expert tips to help you create a memorable and satisfying soup that will transport your taste buds to the sun-kissed lands of the Mediterranean. So, gather your ingredients, prepare your cooking utensils, and let's dive into the art of creating a culinary masterpiece that celebrates the vibrant flavors and wholesome goodness of the Mediterranean diet.

Here are our top 4 tried and tested recipes!

MEDITERRANEAN VEGETABLE SOUP WITH COUSCOUS

Mediterranean Vegetable Soup with Couscous image

Harissa, a North African chili paste, gives this easy lunchtime soup the perfect amount of heat. Prep the ingredients at home, then add water and microwave at the office.

Provided by Martha Stewart

Categories Food & Cooking Soups, Stews & Stocks Soup Recipes

Time 15m

Number Of Ingredients 7

Ingredients

2 tablespoons couscous
1 tablespoon mild harissa
1/3 cup very thinly sliced zucchini
1/2 cup chickpeas, drained and rinsed
1/4 cup halved cherry tomatoes
1 tablespoon packed basil leaves, torn if large
Kosher salt

Steps:

Layer ingredients in a wide-mouthed heatproof container with a tight-fitting lid.
When you're ready to eat, fill the container almost to the top with water, seal, shake, removethe lid, and microwave for 2 minutes.
Season with salt, reseal, gently swirl, and enjoy.

HEALTHY COUSCOUS WITH ROASTED MEDITERRANEAN VEGETABLES (WW)

Healthy Couscous With Roasted Mediterranean Vegetables (Ww) image

Compromising on calories shouldn't mean compromising on taste. So I came up with this dish that can be a complete meal or served as a side with lean meat. If you have them available, you could add fresh herbs- rosemary or basil would compliment the other flavours nicely. Serves 4 as a side or 2 as a lunch. By my calculations, this recipe contains a total of 11 1/2 points (my book is a few years old though!)

Provided by Shuzbud

Categories Lunch/Snacks

Time 40m

Yield 2-4 serving(s)

Number Of Ingredients 9

Ingredients

1 tablespoon olive oil
2 garlic cloves, crushed
1 red onion
1 yellow bell pepper
1 zucchini
1/2 teaspoon Cavenders All Purpose Greek Seasoning (more or less to your taste)
3/4 cup chicken broth (I use 1 stock cube and boiling water)
1 cup couscous
aluminum foil

Steps:

Heat the oven to 350°F or 180°C.
Put the olive oil and garlic in a roasting/ baking pan.
Finely dice the red onion into small chunks and add to the pan. Stir and cook in the oven for 5 minutes.
Meanwhile, finely dice the yellow bell pepper and zucchini. Add these to the pan, with the Cavenders seasoning. Stir, cover with aluminum foil and bake for a further 20 minutes.
After 20 minutes, remove the foil and put the veggies back in the oven for a further 10 minutes until just starting to char around the edges.
While the veggies finish cooking, make the couscous- heat the chicken broth in a jug or bowl, add the couscous and cover with the foil. Let sit until done.
When cooked, fluff the couscous with a fork.
Remove the veggies from the oven, add the couscous, stir and serve hot!

MEDITERRANEAN VEGETABLE SOUP

Mediterranean Vegetable Soup image

Provided by Nancy Harmon Jenkins

Categories dinner, one pot, soups and stews, appetizer, main course

Time 1h15m

Yield Six to eight servings

Number Of Ingredients 18

Ingredients

1/2 small green or Savoy cabbage, slivered
3 or 4 large leaves of red or white Swiss chard, slivered
1 tablespoon finely minced bacon or pancetta (Italian unsmoked bacon)
1 garlic clove, minced
1/4 cup chopped flat-leaf parsley
1/4 cup finely chopped onion
2 tablespoons extra-virgin olive oil
2 celery ribs, sliced
2 medium carrots, peeled and diced
1 large potato, peeled and diced
1 large or 2 small zucchini, diced
1/2 pound ripe tomatoes, peeled and chopped, or about 6 canned whole tomatoes, drained and chopped
Other vegetables as desired
1/2 cup rice
6 cups meat or vegetable stock or water
1 cup cooked, drained white beans, like cannellini or Great Northern (see note below)
Salt and freshly ground black pepper to taste
6 to 8 tablespoons freshly grated cheese, preferably Parmigiano reggiano

Steps:

Rinse the slivered cabbage and chard. Steam for about 15 minutes in the water clinging to the leaves, adding a few tablespoons if necessary to keep the vegetables from scorching. When they are tender but not falling apart, set aside.
Meanwhile, combine bacon or pancetta, garlic, parsley and onion, and saute gently in the oil in a heavy stockpot or soup kettle large enough to hold all the vegetables and stock until tender but not brown -- about 10 to 15 minutes.
Add remaining vegetables to the pot along with the broth. Bring to a simmer, cover, and cook gently for 20 to 30 minutes, just until vegetables are tender. Add cabbage and chard with the beans. Stir and bring to a simmer. Taste and add salt and pepper if you wish. Stir in the rice and continue cooking for 15 minutes, or until rice is done. Remove from heat and serve with a spoonful of grated cheese on top.

Nutrition Facts : @context http, Calories 416, UnsaturatedFat 7 grams, Carbohydrate 41 grams, Fat 13 grams, Fiber 8 grams, Protein 37 grams, SaturatedFat 5 grams, Sodium 812 milligrams, Sugar 4 grams, TransFat 0 grams

MEDITERRANEAN ROASTED VEGETABLE COUSCOUS

Mediterranean Roasted Vegetable Couscous image

This is one of my favourite, quick and healthy evening meals. I chop all the vegetables up and pop them in the oven; the rest takes 5 minutes to pull together. I normally grill some lemony chicken to go with it, but it's delicious on its own.

Provided by Clare E-Foodie Jones

Categories Grains

Time 40m

Yield 4 serving(s)

Number Of Ingredients 20

Ingredients

1 large red onion, cut in eights
1 red pepper, cut in eights
1 yellow pepper, cut in eights
1 courgette, cut in 1/4 inch diagonal pieces
1 cup chopped fresh coriander (cilantro)
1 cup chopped of fresh mint
1 1/2 teaspoons ground cumin
1 1/2 teaspoons ground coriander
1 1/2 teaspoons ground cinnamon
60 g dried apricots, chopped
1 head garlic
1 lemon, juice and zest of
1 lime, juice and zest of
1 orange, juice and zest of
50 g pine nuts, roasted
250 g couscous
350 ml chicken stock
2 tablespoons extra virgin olive oil
salt
black pepper

Steps:

In a hot oven (200c) put the red onion, peppers, garlic and courgette in an oven proof dish with a drizzle of olive oil.
When roasted (approx 25 - 30mins )remove and place to one side until couscous ready.
Turn off oven and put pine nuts in for 5 mins as oven cools down - do not let burn.
In a heat proof bowl combine the couscous with cumin, coriander, cinnamon, juice and zests of lemon, lime and orange and hot chicken stock. Cover for 5 minutes.
Fluff the couscous with a fork and add the apricots, chopped mint and coriander, pine nuts, roasted vegetables and roasted garlic.
Season with salt and pepper and serve.

Nutrition Facts : Calories 563.1, Fat 17.9, SaturatedFat 2.1, Cholesterol 2.7, Sodium 156.6, Carbohydrate 88.8, Fiber 11.6, Sugar 14.6, Protein 16.9

Tips:

Use fresh, seasonal vegetables. This will ensure that your soup is packed with flavor and nutrients.
Don't be afraid to experiment with different vegetables. There are endless possibilities, so feel free to mix and match your favorites.
Sauté the vegetables before adding them to the soup. This will help to caramelize them and bring out their natural sweetness.
Use a flavorful broth. Vegetable broth or chicken broth are both good options. You can also use water, but the soup will be less flavorful.
Add some herbs and spices to taste. This is a great way to customize the soup to your liking.
Serve the soup with a side of crusty bread or crackers. This will help to soak up the delicious broth.

Conclusion:

Mediterranean Vegetable Soup with Couscous is a delicious, healthy, and easy-to-make soup that is perfect for a quick and easy meal. It is packed with fresh vegetables, herbs, and spices, and the couscous adds a hearty and filling touch. This soup is also very versatile, so you can easily customize it to your liking. So next time you're looking for a healthy and delicious meal, give this Mediterranean Vegetable Soup with Couscous a try!