Best 6 Soup For Couscous Recipes

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In this article, we will explore a variety of soup recipes that will complement and enhance the flavors of couscous, a North African staple made from semolina. Couscous is a versatile grain that can be paired with a wide range of ingredients and spices, making it an excellent choice for a quick and satisfying meal. Whether you prefer a hearty and flavorful broth, a light and refreshing broth, or a tangy and aromatic broth, we have a soup recipe that will suit your taste preferences. From classic Moroccan harira to hearty French pot-au-feu, from spicy Ethiopian doro wat to creamy Italian minestrone, our collection of soup recipes offers something for everyone. So, gather your ingredients, heat up your stove, and let's embark on a culinary journey to find the perfect soup to accompany your couscous.

Here are our top 6 tried and tested recipes!

SOUP FOR COUSCOUS



Soup For Couscous image

Meat-free vegetable broth for serving over couscous, also good on its own. Eggs can be added according to the number of people being served.

Provided by Tania Covo

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 1h15m

Yield 3

Number Of Ingredients 15

1 green bell pepper
1 medium tomato
1 yellow onion
1 large carrot
1 baking potato
1 (15 ounce) can garbanzo beans, drained
2 eggs
3 tablespoons olive oil
1 teaspoon salt
½ teaspoon ground black pepper
½ teaspoon hot pepper sauce
½ teaspoon ground turmeric
1 tablespoon chopped fresh cilantro
1 cube vegetable bouillon
8 cups water

Steps:

  • Chop all the vegetables into medium chunks.
  • Heat the oil in a heavy pan, and saute the vegetables together with the salt, pepper, and hot sauce for 2 to 3 minutes.
  • Add water, garbanzo beans, coriander, turmeric, and bouillon cube. Bring soup to the boil. Wash the eggs thoroughly, and add to the pan. Turn down the heat, and simmer for 30 minutes.
  • Remove eggs, now hard-cooked; peel, slice, and add to the soup. Simmer for another 15 to 20 minutes. Serve over steamed couscous.

Nutrition Facts : Calories 376.7 calories, Carbohydrate 43.8 g, Cholesterol 124 mg, Fat 18.3 g, Fiber 8.4 g, Protein 11.7 g, SaturatedFat 3.1 g, Sodium 1151.6 mg, Sugar 6 g

MEDITERRANEAN COUSCOUS



Mediterranean Couscous image

Fresh herbs and colorful veggies make this quick-to-fix dish a winner!

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 16m

Yield 4

Number Of Ingredients 11

2 teaspoons butter or margarine
3 medium green onions, chopped (3 tablespoons)
1 garlic clove, finely chopped
1 1/2 cups water
1/2 teaspoon vegetable or chicken bouillon granules
1 cup uncooked couscous
1/4 cup chopped fresh parsley
1 tablespoon chopped fresh basil leaves or 1/2 teaspoon dried basil leaves
1/4 teaspoon pepper
1 medium yellow summer squash, chopped (1 cup)
1 medium tomato, chopped (3/4 cup)

Steps:

  • Melt butter in 2-quart nonstick saucepan over medium-high heat. Cook onions and garlic in butter, stirring frequently, until onions are tender. Stir in water and bouillon granules. Heat to boiling; remove from heat.
  • Stir in remaining ingredients. Cover and let stand about 5 minutes or until liquid is absorbed. Fluff lightly with fork.

Nutrition Facts : Calories 195, Carbohydrate 39 g, Cholesterol 5 mg, Fiber 4 g, Protein 7 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 180 mg

COUSCOUS SOUP



Couscous Soup image

An easy Israeli couscous soup in a rich tomato-based broth.

Provided by Rika

Categories     Side Dish

Number Of Ingredients 12

1½ cups Israeli Couscous ((dried, uncooked))
2 tbsp 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 tsp ground cumin
¼ tsp cayenne pepper
5 sprigs fresh cilantro leaves ((chopped))
salt and pepper to taste

Steps:

  • 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 Facts : Calories 256 kcal, Carbohydrate 46 g, Protein 7 g, Fat 5 g, SaturatedFat 1 g, Sodium 1057 mg, Fiber 4 g, Sugar 6 g, ServingSize 1 serving

TOMATO AND COUSCOUS SOUP



Tomato and Couscous Soup image

This tomato soup is nutritious, delicious, easy-to-make and ready in just over 30 minutes. Serve hot, room temp or even cold. Use vegetable stock to make it vegetarian/vegan. This has been adapted from a Julie Le Clerc recipe.

Provided by Leggy Peggy

Categories     Vegetable

Time 35m

Yield 4 serving(s)

Number Of Ingredients 11

1 -2 tablespoon olive oil
1 large onion, finely diced
1 teaspoon cumin, ground
3 garlic cloves, crushed
2 (400 g) cans diced tomatoes
70 g tomato paste
4 cups vegetable stock or 4 cups chicken stock
1/3 cup instant couscous
1/2 bunch fresh coriander, chopped
1/2 teaspoon sea salt (or to taste)
1/2 teaspoon fresh ground pepper (or to taste)

Steps:

  • Heat oil in a large saucepan. Add onion and cook over moderate heat until onion is softened (about 10 minutes).
  • Add the cumin and garlic, and sauté for 1 minute.
  • Add tomatoes, tomato paste and stock. Bring to a boil, then reduce to a simmer for about 15 minutes.
  • Add couscous and simmer for a further 5-10 minutes, or until couscous is tender.
  • Season with salt and pepper and serve garnished with fresh coriander (cilantro).

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

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.

TOMATO COUSCOUS SOUP



Tomato Couscous Soup image

"I like this simple soup because the fresh tomato flavor really stands out," notes Joyce Woldt of Waupaca, Wisconsin. "It's a favorite at our house alongside a toasted cheese sandwich."

Provided by Taste of Home

Categories     Lunch

Time 40m

Yield 2 servings.

Number Of Ingredients 8

1/4 cup chopped onion
1 garlic clove, minced
2 teaspoons olive oil
1-1/2 cups reduced-sodium chicken or vegetable broth
2 medium tomatoes, peeled, seeded and chopped
1 teaspoon fresh oregano or 1/4 teaspoon dried oregano
3 tablespoons uncooked couscous
1/8 teaspoon salt

Steps:

  • In a large saucepan, saute onion and garlic in oil until tender. Add the broth, tomatoes and oregano. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until tomatoes are tender. , Remove from the heat; stir in couscous and salt. Let stand for 5 minutes.

Nutrition Facts : Calories 152 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 625mg sodium, Carbohydrate 22g carbohydrate (0 sugars, Fiber 3g fiber), Protein 6g protein. Diabetic Exchanges

Tips:

  • Use a variety of vegetables to add color, flavor, and texture to your couscous soup. Some good options include carrots, celery, onions, bell peppers, and zucchini.
  • Add protein to your soup by using chicken, beef, lamb, or fish. You can also use beans or lentils for a vegetarian option.
  • Use a flavorful broth as the base for your soup. Chicken broth, beef broth, or vegetable broth are all good options.
  • Season your soup to taste with salt, pepper, and other herbs and spices. Some good options include cumin, coriander, paprika, and turmeric.
  • Cook your couscous according to the package directions and then add it to the soup. You can also add cooked rice, barley, or quinoa.
  • Serve your couscous soup hot, garnished with fresh herbs and a dollop of yogurt or sour cream.

Conclusion:

Couscous soup is a delicious and versatile dish that can be enjoyed for lunch or dinner. It is a great way to use up leftover vegetables and protein, and it is also a good source of fiber and nutrients. With so many different variations, there is sure to be a couscous soup recipe that everyone will enjoy.

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