Best Soup For Couscous Recipes

COUSCOUS MEATBALL SOUP

Couscous Meatball Soup image

This soup will warm you up and takes just 25 minutes of prep time, making it a perfect weeknight meal. —Jonathan Pace, San Francisco, California

Provided by Taste of Home

Categories Lunch

Time 1h5m

Yield 10 servings (2-1/2 quarts).

Number Of Ingredients 13

Ingredients

1 pound lean ground beef (90% lean)
2 teaspoons dried basil
2 teaspoons dried oregano
1/2 teaspoon salt
1 large onion, finely chopped
2 teaspoons canola oil
1 bunch collard greens, chopped (8 cups)
1 bunch kale, chopped (8 cups)
2 cartons (32 ounces each) vegetable stock
1 tablespoon white wine vinegar
1/2 teaspoon crushed red pepper flakes
1/4 teaspoon pepper
1 package (8.8 ounces) pearl (Israeli) couscous

Steps:

In a small bowl, combine the beef, basil, oregano and salt. Shape into 1/2-in. balls. In a large skillet coated with cooking spray, brown meatballs; drain. Remove meatballs and set aside., In the same skillet, brown onion in oil. Add greens and kale; cook 6-7 minutes longer or until wilted., In a Dutch oven, combine the greens mixture, meatballs, stock, vinegar, pepper flakes and pepper. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Return to a boil. Stir in couscous. Reduce heat; cover and simmer, stirring once, until couscous is tender, 10-15 minutes.

Nutrition Facts : Calories 202 calories, Fat 5g fat (2g saturated fat), Cholesterol 28mg cholesterol, Sodium 583mg sodium, Carbohydrate 26g carbohydrate (1g sugars, Fiber 2g fiber), Protein 13g protein. Diabetic Exchanges

TOMATO AND COUSCOUS SOUP

Tomato and Couscous Soup image

This tomato soup is nutritious, delicious, easy-to-make and ready in just over 30 minutes. Serve hot, room temp or even cold. Use vegetable stock to make it vegetarian/vegan. This has been adapted from a Julie Le Clerc recipe.

Provided by Leggy Peggy

Categories Vegetable

Time 35m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

1 -2 tablespoon olive oil
1 large onion, finely diced
1 teaspoon cumin, ground
3 garlic cloves, crushed
2 (400 g) cans diced tomatoes
70 g tomato paste
4 cups vegetable stock or 4 cups chicken stock
1/3 cup instant couscous
1/2 bunch fresh coriander, chopped
1/2 teaspoon sea salt (or to taste)
1/2 teaspoon fresh ground pepper (or to taste)

Steps:

Heat oil in a large saucepan. Add onion and cook over moderate heat until onion is softened (about 10 minutes).
Add the cumin and garlic, and sauté for 1 minute.
Add tomatoes, tomato paste and stock. Bring to a boil, then reduce to a simmer for about 15 minutes.
Add couscous and simmer for a further 5-10 minutes, or until couscous is tender.
Season with salt and pepper and serve garnished with fresh coriander (cilantro).