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

  • When you said 10 minutes, I was sold. Sometimes making homemade soup can be a pain, but thanks for this recipe!

    Pirouette
  • Thanks, Mr. Moss. I have to agree. We ARE cute. We're also kind and generous and compassionate, giving billions of dollars extracted through our taxes to hundreds of nations around the globe, and millions and millions more in the form of direct donations and contributions. We may be well fed and fat, but we are a good and decent people who have done far more to help those less fortunate in the world than ANY other nation on earth. You have a nice day, now, you hear?

    Anonymous
  • Brian Moss: Okay, I am a spoiled American. I live a lot better than most of the people in the world. I do try (in my inadequate way) to have a minimal impact on the planet. I grow some of my own vegetables and fruit and share them with the neighbors. I appreciate this website because it has a lot of good suggestions for vegan meals. I am curious what you think we Americans should do to be less *spoiled.* And you must also be somewhat spoiled, since you do have a computer and you do have time to visit this website and write messages. So, what do you suggest? - What do I need to do to be less spoiled, and why does visiting a website with vegan recipes earn your scorn?

    Bookworm
  • Wow! Looks yummy. A very cool idea for a fast and delicious soup!

    anonymous
  • Oh, that's going to be perfect for tonight after my pumpkin-carving and cookie-making party! Thanks, Heidi!

    Nancy_Dancehall
  • Wow. Mr. Moss is angry. Have a cookie, pal. I think the soup looks fabulous. Wondering about using Israeli cous-cous too? What do you think?

    Cynthia (View from the Kitchen)
  • One of my traveling companions used to do something like your office version, but he went one step easier. He'd pour hot water from a gas station coffee machine into a travel mug containing dry couscous and a bouillon cube. It wasn't fine dining, but it was better than anything he could have actually bought at the gas station. www.teaandfood.blogspot.com

    Aaron Kagan
  • Heidi must have ESP for I have a box of couscous also in my pantry and its a bit chilly today in MN. I know what I am having for lunch! Thank you

    Kay
  • Yummy! I have a package of Israeli couscous in the pantry from Trader Joe's. It's a mixture with tri-colored orzo, split peas and baby garbanzo's and it's great. I will try it this way.

    pnutz
  • When I first saw the title of the dish, I was slightly dismayed, as I have recently had to give up wheat (among other things). But lucky me, here I discovered -two- wheat-free couscous options, one I'd never heard of! I'll have to do some hunting for that barley couscous, but quinoa is easily come by. I'm guessing the quinoa will need to be precooked (if I recollect rightly, it takes 10-20 minutes to cook up) before being added to the soup-ness.

    Maeve
  • I hadn't thought of doing that using couscous - I tend to use instant noodles! Like another poster, I don't care for raw broccoli/cauliflower and they definitely disagree with me, so I'd have to cook them a little in the broth first. I have some lovely soup right now which today I thickened with noodles - maybe tomorrow with couscous?

    Mrs Redboots
  • Hmm. I'd normally just delete a nasty comment like that. I mean, I'm all for articulate criticism, but that comment is just bizarre. Serves me right for sleeping in (and not requiring approval for each comment before going live).... If it continues to lead all the comments off topic, I'll think about pulling it later, or simply shut down the comments for this post. I think the best thing to do with antagonistic comments is to ignore them. Happy Monday ;) I'm off to fix myself a bowl of designer oatmeal. -h

    Heidi
  • I make a similar quick couscous soup, but with a more Mexican flair. Use some leftover flavorful broth, add leftover tomato sauce (I use the Hunt's with no salt added) or crushed tomatoes, throw in some chopped zucchini, and dump in couscous, a dash of lime juice (fresh is best, but the concentrated stuff works fine too), and your favourite hot sauce (my fave is Melinda's XXX). It's a good running-out-the-door meal.

    dewey_decimal
  • Elina- Thank you for that. Very well put. I don't know if I was more irritated that he was making such a ridiculous, irrational argument or that he chose to do it on Heidi's beautiful blog where it certainly doesn't belong. Mr. Moss, we are talking about food here, not corrupt banking systems or American stereotypes. You may not believe in me, but quite frankly I don't believe in perpetuating negativity, so please do us a favor and take yours elsewhere.

    Kristin
  • I've never had couscous in soup before - looks interesting!

    VeggieGirl
  • Couscous is great, but even grester is that I just learned that if I "Google" myself and search among over 1,000,000 entries for Michael R. Bash and Michael "L" (another guy) and Michael whoever Bash, I can find every comment I ever made on any blog or as a review of a book on Amazon. Amazing! and watch what you say.

    michael bash
  • Dear Brian Moss, Your argument is bizarre and unclear. You point seems to be that people in the West shouldn't eat couscous because in some countries it is eaten in order to stay alive. Well, that's true of rice, for one, or food in general. Does that mean that we shouldn't eat anything at all? As for 'designer food' - what exactly is that, and could you please point out where in this post it is being mentioned? I assume that by this term you were trying to refer to all things gastronomy. But perhaps the point of your argument is that people shouldn't try to cook tasty, appealing food at all? It's hard to tell with your poor and illogical argumenting, Brian. And by the way, even as a non-American, I am offended by your blatant stereotyping; do try to refrain from that the next time and concentrate instead on constructing your little soap box moment a bit better, and maybe people will be more inclined to listen. Dear Heidi, Thank you for the marvelous idea. I'd never thought of using couscous this way. This certainly solves the problem of what I'm having for lunch today.

    Elina
  • Thank you very much, I bought a packet and I was trying to find the recipe, this just come on time for me to try. Kind regards, Lucy

    Luz Fox
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