Ten Minute Couscous Soup

Ten Minute Couscous Soup Recipe

For those of you who think you don't have time to make soup from scratch, this one's for you. It is a quick-cooking couscous soup that I like to throw together when I'm feeling particularly lazy. It goes something like this - bring a pot of flavorful broth to a boil. While the broth is heating, chop a few quick cooking vegetables and measure out a cup of couscous. Once your pot of broth is bubbling away, stir in the couscous, stir in the vegetables, wait just a couple minutes and enjoy with a few garnishes or condiments. All told, it takes me less than ten minutes, and by the time I've got a pot of broth simmering, the rest of the ingredients are prepped. You end up with a pot of beautiful, brothy couscous topped with a bit of melty goat cheese and bright broccoli and cauliflower florets. It is all punctuated with a spoonful of finely chopped sun-dried tomatoes.

I was thinking, this could be a good, nutritious office lunch as well - you could do it on a smaller scale. Heat some broth in the microwave, then pour it over a bit of couscous and vegetables, cover for a few minutes, etc. Like a do-it-yourself cup-of-not-noodle soup. If I were going to make a one-pot meal out of this, I'd likely add some sort of protein component maybe a poached egg, or something. A curried version might be nice - just stir a touch of curry paste into the broth at the beginning. Or even better, a harissa version, with some chopped greens?

Ten Minute Couscous Soup Recipe

This is a soup that should be made to order, if it sits around the consistency changes and the vegetables get that over-cooked flavor no one likes. I like to use whole wheat couscous, which I've been seeing around more often lately. I also picked up a box of barley couscous the other day - delicious. If all you can find is regular couscous, no problem, that will work as well too. I just try to pick up "whole" versions when given the choice. Use a delicious broth, one you wouldn't mind enjoying a bowl of on its own - I've mentioned before that I like Rapunzel Herb Bouillon with Salt (available at many stores). This soup can easily be made vegan by leaving out the cheese.

7 cups great-tasting vegetable broth
2 or 3 pinches crushed red pepper flakes
3 tablespoons extra virgin olive oil
1 cup whole wheat, barley, or regular couscous
1 1/2 cups broccoli florets, cut into tiny pieces smaller than your thumb
1 1/2 cups cauliflower florets, cut into tiny pieces smaller than your thumb
4 oil-packed sun-dried tomatoes, chopped (opt)
4 green onions, trimmed and thinly sliced
an ounce or two of goat cheese

In a large pot heat the broth, red pepper flakes, and olive oil. When it comes to a boil remove the pot from the heat and stir in the couscous. Wait two minutes and stir in the broccoli and cauliflower. Wait another two minutes - just long enough for the vegetables to loose their raw edge, and ladle into bowls. Top each bowl with some sun-dried tomatoes, green onions, and a bit of goat cheese.

Serves 4-6.

If you make this recipe, I'd love to see it - tag it #101cookbooks on Instagram!
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Comments

  • while you Americans are commenting on couscous as designer food - and at the same time individually paying off the corruption of the banking system - it would be time to reflect on the starvation of the third world. Couscous is a survival food - a way of preserving the harvest, I can hardly believe of the logic or philosophy behind 101 Cookbooks - even 'tho I cook a great deal. You Americans are just spoiled and cute and I do not believe in you. BRIAN MOSS.

    brian moss
  • I will add some more chili and parmesan cheese.I am sure ıt will taste great! Thanks Heidi:)

    sibelika
  • For those who live in a wheat-free world, Quinoa would work soooo well with this delicious recipe! Thanks for the inspiration, Heidi.

    kyle @ Yum-oh
  • Woohoo, Monday's dinner problem is solved! As usual, Heidi, this looks superb, grazi!

    Sina Evans
  • Think this would taste good substituting bulgar for the couscous? I know the cooking method would be a bit different. Maybe just precook the bulgar and add it in after the veggies were in for a few mins. I tried couscous not too long ago and was unimpressed, but I'm not really a pasta person. I am wondering if maybe I'd like the whole wheat or barley type better...

    tortasinqueso
  • I agree with Sol, what a great idea for food to take camping! And while it's not soup time of year here in Australia, with summer fast approaching, it is time to be eating healthily... :) What a lovely idea for quick to make, light flavoursome fare.

    Yasmin (Almond & The Hazelnut)
  • I agree with Sol, what a great idea for food to take camping! And while it's not soup time of year here in Australia, with summer fast approaching, it is time to be eating healthily... :) What a lovely idea for quick to make, light flavoursome fare.

    Yasmin (Almond & The Hazelnut)
  • It's definitely "soup" time of year as well... thanks for the quick recipe! Teddy

    Teddy
  • So very tempting, this is. Perfect for an easy weeknight, and steamed cauliflower is one of my faves. Thank you, Heidi, cannot wait to try this.

    Molly Irwin
  • I love how simple this dish is, but it's not boring. Nothing is worse than a boring dish :) If I used barley, should I boil the grain longer? It takes a little whole longer for barley to cook, unlike couscous which cooks in minutes.

    Amanda Boyce
  • This would be wonderful camping food!

    Sol
  • Just tried this but added some Trader Joes chicken sausage that I pan fried for color with just a touch of oil. Fantastic one pot meal. Great recipe.

    Jack
  • Excellent idea, I've got a huge container of whole wheat couscous lying around that I couldn't find a use for. What do you think about using a boxed butternut squash soup as the base? I think it would add some great flavor...

    Nick
  • Looks very delicious couscous. I will make it for this weekend with my family. Thanks for your sharing.

    Jameela
  • So simple - love the possibilities of this for using up odds and ends of veg I use that same brand of barley couscous. It's a bit firmer than regular cous cous so much easier to cook without ending up with a soggy mess!

    Sophie
  • That is such a good idea - I love homemade soup, but often don't have the time to make it! I think there is some couscous hanging out in my cupboard calling my name!

    Marianne
  • that looks yummy! I truly love couscous, in all forms. My only problem with the quickness of this recipe would be that I don't like my broccoli and cauliflower raw. So I'd probably steam them before throwing together the soup. after perusing your irish beef stew recipe today I'm really gonna have to try this soup next week :)

    mcC
  • I just bought some couscous -- can't wait to try! I love easy and fresh recipes. :)

    Fit Bottomed Girls
  • That's the beauty of couscous, that it cooks so quickly. As long as you already have a good stock on hand, there is no limit to the number of great soups you can make with it.

    Erik
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