Soups

Couscous Soup


Ingredients for Cooking Couscous Soup

Main Products:

  1. Onions 1 piece (120 grams)
  2. Carrot 1 piece (150 grams)
  3. Garlic 3 cloves (30 grams)
  4. Tomatoes 4 pieces (500 grams)
  5. Couscous (Israeli Wheat Groats) 100 grams
  6. Purified water 1.5 liters for soup and how much is needed for blanching
  7. Olive oil 2 tablespoons

Spice:

  1. Dried mint 1 tablespoon
  2. Zira (cumin) 1/2 teaspoon
  3. Ground coriander 1/4 teaspoon or to taste
  4. Ground black pepper 1/6 teaspoon or to taste
  5. Salt 1 tablespoon without a slide or to taste
  • Main Ingredients: Onion, Carrot, Tomato, Garlic, Millet and Wheat
  • Serving 5-6
  • World Cuisine

Inventory:

A teaspoon, a tablespoon, a cutting board - 2 pieces, a kitchen knife - 2 pieces, paper kitchen towels, a stove, a kettle, a deep non-stick pan with a lid (capacity 4 liters), a measuring cup (for liquid), a bowl - 2 pieces, wooden kitchen spatula, soup ladle, deep serving plate.

Cooking Couscous Soup:

Step 1: prepare the ingredients.


First of all, put on a medium fire a kettle filled with half purified water, let it heat up. Then, using a sharp kitchen knife, peel the onions, carrots and garlic. Then we wash them together with tomatoes, dry them with paper kitchen towels, take turns putting them on a cutting board and continue the preparation. We chop the onion with the carrot into 1 centimeter cubes, and chop the garlic finely.

On each tomato we make a cross-shaped incision, send it to a small bowl and after a while fill it with boiling water from the teapot. We keep them in hot water for about 60 seconds, then immediately move it to the dishes with cold liquid and cool quickly. After that, dry the tomatoes again, remove a thin skin from them, removing it simultaneously with the place where the stalk was attached, and chop the flesh into slices, slices or in the same way as previous vegetables. Then we spread the rest of the necessary products on the countertop, as well as spices and proceed to the next step.

Step 2: cook the couscous soup.


We put on a medium fire a deep non-stick pan with a thick bottom and pour a couple of tablespoons of olive oil into it. After some time, we dip the chopped onions into the preheated fat and pass for 2-3 minutes to transparency, constantly loosening with a wooden or silicone kitchen spatula. Then we add carrots to it and cook them together until soft, as well as the goldenness of the latter, it’s about 5-6 minutes.

As soon as the vegetables are lightly browned, we send chopped tomatoes with garlic and couscous to them. Season with dried mint, zira, coriander, black pepper, a little salt, stew 5 minutesstirring vigorously, and then immediately fill with purified water.

After boiling, cook almost ready soup 8-10 minutes over moderate heat.

Next, turn off the stove, cover the pan with a lid and let the appetizing dish brew for 15-20 minutes, and then you can start tasting.

Step 3: serve the couscous soup.


After cooking, they insist on the soup with couscous, then helping themselves with a ladle, pour in portions on plates, decorate each with pickled onions, grated hard cheese or fresh chopped greens of dill, parsley, cilantro, basil or green onions. Then it is served for dinner as the first main course, and as an addition to the table put sour cream, cream, vegetable salads, and of course, tortillas, croutons, crackers, toasts or homemade bread. Cook with love and enjoy delicious as well as wholesome food!
Enjoy your meal!

Recipe Tips:

- the recipe contains spices that perfectly complement the taste of this first hot dish, but their number, as well as the set, can be varied depending on preferences, complementing the list with any dried herbs and spices suitable for soups;

- it’s not necessary to cook soup on the water, you can take a vegetable broth or broth from chicken, beef, turkey and even pork, it all depends on your desire and capabilities;

- sometimes together with onions stew finely chopped sweet salad pepper, canned corn, fresh peas, a small chopped zucchini, eggplant, a slice of cauliflower or broccoli. Each of these ingredients individually alters the flavor of the soup, giving it a pleasant zest in its own way;

- An alternative to olive oil - sunflower or cream, and fresh tomatoes - canned in their own juice.