Couscous Soup Recipe

Couscous soup might not be the first dish that comes to mind when you think of comfort food, but once you give it a try, you’ll be hooked. This dish is a warm, nourishing, and hearty creation, perfect for chilly days or when you’re craving something satisfying but not too heavy. Couscous, typically known as a quick-cooking pasta, pairs beautifully with rich broths, vegetables, and proteins, making it an incredibly versatile ingredient for soups.

Whether you’re making a simple veggie couscous soup or adding meats like chicken or lamb for a more robust flavor, this dish can be easily adapted to suit your tastes and dietary preferences.

Let’s break down everything you need to know to make this dish a success.

This recipe is designed to be easy, yet rich in flavor. It combines couscous with a savory broth, fresh vegetables, and a hint of spice for a soup that can be both filling and healthy. The beauty of couscous soup lies in its simplicity-quick to prepare but full of depth. Here’s the step-by-step guide to creating this comforting dish in your kitchen.

Ingredients Needed

Couscous: 1 cup of couscous. You can use any kind, but the traditional small couscous (often called Moroccan couscous) is ideal for soup as it absorbs the broth easily and adds a wonderful texture.
Chicken or Vegetable Broth: 4 cups. The broth is the backbone of the soup’s flavor. Homemade broth is always better, but store-bought can save time without sacrificing too much flavor.
Carrots: 2 large, peeled and chopped. The carrots bring a natural sweetness to the dish, balancing out the savory flavors of the broth.
Celery: 2 stalks, chopped. Adds a subtle earthiness and a bit of crunch to the soup.
Onion: 1 medium, chopped. A classic soup base ingredient, onions give the soup depth and umami flavor when sautéed.
Garlic: 2 cloves, minced. Garlic is a must for that aromatic kick.
Tomatoes: 2 medium, diced (or 1 can of diced tomatoes). Tomatoes add a slight acidity that brightens the broth and works well with the other ingredients.
Olive Oil: 2 tablespoons. To sauté the vegetables and develop that rich flavor from the very start.
Spices
- Cumin: 1 teaspoon. Adds a warm, earthy note.
- Paprika: 1 teaspoon. Brings a touch of smokiness and depth.
- Cinnamon: ½ teaspoon. A pinch of cinnamon can elevate the flavor profile by adding warmth and complexity.
- Salt and Pepper: To taste. Essential for seasoning and enhancing all the flavors.
Fresh Parsley: A handful of chopped parsley for garnish.
Optional Protein: Chicken, chickpeas, or lamb. This can be added for a more filling meal. If using chicken, shred it and add it in during the last few minutes of cooking. Chickpeas can be added directly with the broth for a vegetarian option.

Cooking Instructions

Prepare the Vegetables: Start by chopping your carrots, celery, onion, and garlic. If you’re using fresh tomatoes, dice them as well.
Sauté the Vegetables: In a large pot, heat the olive oil over medium heat. Add the onions and garlic first, cooking for 2-3 minutes until softened and fragrant. Next, toss in the carrots and celery. Let these cook for another 5 minutes, stirring occasionally, until they begin to soften.
Spice It Up: Stir in the cumin, paprika, and cinnamon. Let the spices bloom for 1-2 minutes, which will bring out their flavors. This is when your kitchen will start to smell like something delicious!
Add Tomatoes and Broth: Pour in the diced tomatoes and cook for another 3-4 minutes to release their juices. Then add your chicken or vegetable broth, bringing the mixture to a simmer.
Simmer: Let the soup simmer for 20-25 minutes, uncovered, so the flavors have time to meld together. This is when your kitchen will smell absolutely amazing!
Cook the Couscous: Add your couscous directly into the simmering broth. Give it a quick stir to make sure it’s evenly distributed, then cover the pot. Let it sit for 5-10 minutes, depending on the type of couscous you’re using. It will absorb the broth and cook perfectly.
Finishing Touches: Taste your soup and adjust the seasoning with salt and pepper as needed. If you’ve opted for a protein like chicken or chickpeas, now is the time to stir them in.
Garnish and Serve: Ladle the soup into bowls and sprinkle with fresh parsley for a burst of color and freshness.

Ingredient Insights

Couscous: Often mistaken for a grain, couscous is actually a form of semolina pasta. Its tiny, granular texture is perfect for soups because it quickly absorbs the liquid, adding a delightful chewy texture that contrasts beautifully with the tender vegetables.
Broth: The foundation of any great soup is the broth, which carries the flavors and depth. Homemade broth, especially if you make it with bones, is richer and more flavorful, but store-bought options are also fine-just choose low-sodium to have better control over the salt content.
Spices: The combination of cumin, paprika, and cinnamon may seem unusual at first, but these spices work wonders together. Cumin’s earthiness pairs well with the sweet and smoky paprika, while the cinnamon adds warmth that makes the soup feel comforting and complex.
Vegetables: Carrots, celery, and tomatoes are the classic trio for soups. They provide sweetness, crunch, and acidity, balancing out the richness of the broth and spices.

Expert Tips

Adjust the Consistency: If you like a thicker soup, let it simmer for longer so that the couscous absorbs more liquid. If you prefer a soup with more broth, simply add more water or broth to adjust to your taste.
Pre-cook the Couscous: For a less mushy texture, you can cook the couscous separately in boiling water and add it at the end. This prevents it from soaking up all the broth and helps retain its individual texture.
Make it Ahead: This soup actually tastes better the next day! The flavors have more time to meld together, and the couscous continues to soak up the broth, making it even more delicious.
Add a Dash of Lemon: If your soup needs a little brightness, squeeze some fresh lemon juice right before serving. It will cut through the richness of the broth and add a refreshing zing.

Recipe Variations

Chicken Couscous Soup: Add bite-sized pieces of chicken breast or thighs for a more protein-packed version. You can either cook the chicken in the broth or grill it separately and add it towards the end.
Vegetarian Couscous Soup: Skip the meat and load up on extra vegetables like zucchini, spinach, or bell peppers. You can also throw in some chickpeas or lentils for added protein and fiber.
Spicy Couscous Soup: Add a little heat with a diced chili pepper or a pinch of cayenne pepper. This will add an exciting layer of flavor and a bit of kick to the dish.
Mediterranean Twist: Add olives, sun-dried tomatoes, or feta cheese for a Mediterranean flair. The briny olives and creamy feta will elevate the soup to a whole new level.

Final Words

Couscous soup is a delightful and versatile dish that can be adapted to suit your tastes, whether you’re looking for a simple vegetable soup or a hearty meal packed with meat. It’s a perfect dish for feeding a crowd or for enjoying on a quiet night at home. The couscous soaks up all the delicious flavors of the broth, while the spices and vegetables provide complexity and balance.

Couscous Soup Recipe