Couscous Soup Recipe - Cooking Index
Couscous Soup Recipe - Cooking Index
| 2 tablespoons | Olive oil | |
| 1 tablespoon | Onion - chopped (medium) | |
| 1/2 x | Celery - chopped | |
| 1 | Carrot - chopped | |
| 1 | Turnip - diced (medium) | |
| 1 | Red bell pepper - diced | |
| 2 | Fresh tomatoes - chopped | |
| 1 x | Chicken or vegetable broth | |
| Bouquet garni of parsley and cilantro | ||
| Stems, cinnamon stick and bay leaf - tied together | ||
| 1 teaspoon | Ground cumin | |
| 1/2 teaspoon | Paprika | |
| 3/4 cup | Couscous | |
| 1/2 teaspoon | Sambal oelek | |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| 1 teaspoon | Finely-diced zucchini | |
| 1 teaspoon | Finely-diced red bell pepper | |
| 1 teaspoon | Finely-diced zucchini scallions | |
| 1 teaspoon | Finely-diced cilantro leaves | |
| 1 teaspoon | Extra-virgin olive oil | |
| Fresh lemon juice - to taste |
In stockpot, heat oil over high heat. Add onions, celery, carrots, turnips and peppers and saute 10 to 15 minutes. Add tomatoes, broth, bouquet garni, cumin and paprika and bring to boil. Reduce heat and simmer about 30 more minutes. Stir in 1/2 cup couscous and cook until soft, about 10 minutes.
Remove from heat, cool a bit, then remove bouquet garni. In blender or food processor, blend soup in batches.
Strain and reheat over low heat. Season with salt, pepper and sambal oelek and keep warm.
In bowl, cover remaining 1/4 cup couscous with 1/4 cup hot water (or broth from soup). Let stand until tender. Stir in zucchini, red pepper, scallions, cilantro, olive oil, lemon juice and salt. Serve soup hot with couscous garnish.
This recipe yields 4 to 6 servings.
Source:
Susan Wolfe on the http://www.eclix.net Food BB
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