Couscous Vegetable Soup
Ingredients
-
1
tablespoon
extra virgin olive oil
-
1
medium
red bell pepper, diced
-
1
small
sweet yellow onion, finely diced
-
2
whole
carrots, roughly chopped
-
½
teaspoon
kosher salt
-
4
ounces
finely shredded kale
-
3
tablespoons
harissa
-
3
cloves
garlic, grated into a paste
-
1
inch
ginger, grated into a paste
-
1½
teaspoons
ground cumin
-
1
teaspoon
paprika
-
5
cups
vegetable broth
-
1
14.5 ounce can
diced tomatoes
-
1
15 ounce can
chickpeas, drained and rinsed
-
⅛
teaspoon
cinnamon
-
1
cup
pearl couscous
-
2
tablespoons
lemon juice
-
to taste
freshly ground black pepper
Instructions
- Heat a Dutch oven or soup pot over medium heat and add olive oil.
- Once hot, add diced pepper, onion, carrot, and salt; cook until the onion softens, about 6 to 8 minutes.
- Stir in kale, harissa, garlic, ginger, cumin, and paprika; sauté for 2 to 3 minutes until the kale wilts.
- Pour in vegetable broth, diced tomatoes, chickpeas, and cinnamon; bring to a rapid simmer.
- Add pearl couscous to the simmering soup and cook until tender, about 6 to 8 minutes.
- Reduce heat to low, stir in lemon juice and black pepper, and adjust seasonings to taste.
Nutrition Facts (estimated)
Servings
5 servings
Calories
308
Total fat
6g
Total carbohydrates
55g
Total protein
12g
Sodium
642mg
Cholesterol
0mg
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