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
| Olive oil | 2 Teaspoon | |
| 1 onion, diced 1 | ||
| 3 cloves garlic, finely chopped 3 | ||
| Paprika | 1 Tablespoon | |
| Ground cumin | 1 Teaspoon | |
| 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 | ||
| Butternut squash | 1 Cup (16 tbs), diced | |
| 8 cups homemade vegetable stock 2 L | ||
| 1 19-oz/540 mL tin chickpeas, 1 | ||
| Drained and rinsed | ||
| Frozen peas | 1 Cup (16 tbs) | |
| Frozen corn | 1 Cup (16 tbs) | |
| 3 cloves garlic 3 | ||
| Paprika | 1 Teaspoon | |
| 1/2 tsp salt 2mL | ||
| Cayenne | 1/4 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
| Parsley | 1/2 Cup (16 tbs), chopped | |
| 1/2 cup chopped fresh cilantro or parsley 125 mL | ||
| Lemon juice | 3 Tablespoon | |
| Olive oil | 2 Tablespoon | |
| Salt | To Taste | |
| Pepper | To Taste | |
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.
Chef
