Couscous Soup With Vegetables And Charmoula Recipe
The cous cous soup with vegetables and cous cous cooked in a vegetable stock. Flavored with garlic, cumin, onions and cloves, the cous cous soup with vegetables and charmoula is spiced with paprika and cayenne and served with a swirled spoonful of charmoula.
Ingredients
2 tsp olive oil 10 mL
1 onion, diced 1
3 cloves garlic, finely chopped 3
1 tbsp paprika 15 mL
1 tsp ground cumin 5 mL
1/4 tsp hot red pepper flakes 1 rnL
1 cup Israeli couscous 250 mL
1 leek, trimmed and diced 1
1 carrot, diced 1
1 zucchini, diced 1
1 sweet red pepper, peeled and diced 1
1 cup diced butternut squash 250 mL
8 cups homemade vegetable stock 2 L
1 19-oz/540 mL tin chickpeas, 1
drained and rinsed
1 cup fresh or frozen peas 250 mL
1 cup fresh or frozen corn niblets 250 mL
Salt and pepper to taste
3 cloves garlic 3
1 tsp paprika 5 mL
1 tsp ground cumin 5 mL
1/2 tsp salt 2mL
1/4 tsp cayenne l mL
1/4 tsp pepper l mL
1/2 cup chopped fresh parsley 125 mL
1/2 cup chopped fresh cilantro or parsley 125 mL
3 tbsp lemon juice 45 mL
2 tbsp olive oil 25 mL
Directions
To make soup, heat oil in Dutch oven.
Add onion and garlic and cook gently until tender.
Add paprika, cumin and hot pepper flakes.
Cook for about 30 seconds, or until fragrant.
Add couscous and stir to coat well.
Add leek, carrot, zucchini, red pepper, squash and stock.
Bring to boil.
Cook for about 10 minutes, or until couscous is almost tender.
Add chickpeas, peas and corn.
Heat thoroughly.
Taste and season with salt and pepper.
Meanwhile, to make charmoula, puree garlic in food processor.
Add paprika, cumin, salt, cayenne and pepper and combine.
Add parsley and cilantro and blend in.
Add lemon juice and olive oil and puree (you should have about 1/3 cup/75 mL).
Ladle soup into bowls.
Swirl spoonful of charmoula into each serving.
Add onion and garlic and cook gently until tender.
Add paprika, cumin and hot pepper flakes.
Cook for about 30 seconds, or until fragrant.
Add couscous and stir to coat well.
Add leek, carrot, zucchini, red pepper, squash and stock.
Bring to boil.
Cook for about 10 minutes, or until couscous is almost tender.
Add chickpeas, peas and corn.
Heat thoroughly.
Taste and season with salt and pepper.
Meanwhile, to make charmoula, puree garlic in food processor.
Add paprika, cumin, salt, cayenne and pepper and combine.
Add parsley and cilantro and blend in.
Add lemon juice and olive oil and puree (you should have about 1/3 cup/75 mL).
Ladle soup into bowls.
Swirl spoonful of charmoula into each serving.
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