Couscous Soup

Every time I make Couscous Soup, I’m transported back to cozy winter evenings spent with my family. This dish always brings a sense of warmth and comfort, filling the kitchen with inviting aromas that make everyone feel at home. When the chill of winter sets in, there’s nothing quite like curling up with a bowl of hearty soup. The combination of pearl couscous, tender chicken, and vibrant vegetables creates a deliciously satisfying experience. Plus, this soup is incredibly versatile, making it perfect for any occasion—from a quiet night in to a gathering with friends. I’ll always cherish the memories of sharing this meal with loved ones, each spoonful filled with laughter, stories, and warmth.

Ingredient List for Couscous Soup

The ingredients for this Couscous Soup are thoughtfully chosen to work harmoniously together. The combination of chicken, fresh vegetables, and pearl couscous results in a delightful medley of flavors and textures. Each ingredient plays a vital role, contributing to the dish’s overall heartiness and comfort.

• 2 tablespoons olive oil – This rich oil adds depth and flavor, perfect for sautéing the vegetables.
• 1 1/2 cups finely diced yellow onion – Onions provide a sweet and savory base for the soup.
• 1 cup thinly sliced celery – The celery adds a crunchy texture and a fresh flavor.
• 1 cup finely diced carrots – Carrots add natural sweetness and vibrant color.
• 1 tablespoon minced garlic – Garlic fills the soup with aromatic goodness.
• 2 teaspoons minced ginger – Ginger provides a warm, spicy note that enhances the overall flavor.
• Salt and pepper – Essential seasonings to bring all the flavors together.
• 1/2 teaspoon yellow curry powder – This spice adds warmth and a subtle earthiness to the soup.
• 1/2 teaspoon ground turmeric – Turmeric gives the soup a beautiful golden hue and health benefits.
• 1/4 teaspoon dried thyme – Thyme offers a lovely herbal note to balance the dish.
• 1 bay leaf – Adds depth and richness when simmered.
• 1 pound boneless, skinless chicken breasts – The chicken is the star ingredient, providing protein and heartiness.
• 7 cups chicken broth – Broth forms the soup base, infusing it with rich flavor.
• 1 cup pearl couscous – The couscous offers a unique chewy texture that makes the soup filling.
• 2 tablespoons finely chopped fresh parsley – Fresh parsley adds a pop of color and brightness.
• 3/4 cup frozen peas – Peas add sweetness and a lovely green color to the dish.
• 1 lemon (optional) – A splash of lemon juice at the end brightens up the flavors.

Instructions for Couscous Soup

Making Couscous Soup is an enjoyable experience that fills your kitchen with delightful aromas. Follow these steps to create a comforting meal that everyone will love.

1. Heat olive oil in a large Dutch oven or soup pot over medium-high heat. Swirl the oil around to coat the bottom. You want the oil to shimmer, which indicates it’s hot enough to sauté the vegetables.
2. Add the finely diced yellow onion, thinly sliced celery, and finely diced carrots. Season with salt and pepper, about 1/4 teaspoon each. Stir often, allowing the vegetables to soften. Cook until the onions become translucent, about 5 to 7 minutes.
3. Next, add the minced garlic and minced ginger. These will release their flavors quickly, so stir constantly for 30 seconds to 1 minute, until fragrant.
4. Sprinkle in the yellow curry powder, ground turmeric, and dried thyme. Stir everything together, making sure to coat the vegetables with the spices.
5. Add the boneless, skinless chicken breasts, chicken broth, and bay leaf. Stir to combine and ensure the chicken is submerged in the liquid.
6. Bring the soup to a boil over high heat. Once boiling, reduce the heat to medium-low and let it simmer uncovered. This allows the flavors to meld together while the chicken cooks.
7. After 17 to 23 minutes, the couscous will be tender, and the chicken should be fully cooked. You can check for doneness by cutting the chicken into the thickest part; it should no longer be pink.
8. Remove the pot from heat. Transfer the chicken to a cutting board. Using two forks, shred the chicken or dice it into small pieces.
9. Return the shredded chicken back to the soup and stir in the frozen peas and finely chopped fresh parsley. For a touch of brightness, squeeze in some lemon juice if you like.
10. Finally, taste the soup and adjust the seasoning as needed. Serve hot, paired with hearty bread for a complete meal.

Expert Tips about Couscous Soup

Creating the perfect bowl of Couscous Soup can be made even better with some expert tips to enhance your cooking experience. Here’s how to ensure you achieve the best results!

• Storage: Store any leftovers in an airtight container in the fridge for 2 to 3 days. The soup is best enjoyed fresh, as the couscous will absorb liquid over time.
• Freezing: Freezing isn’t recommended due to the couscous becoming mushy. Instead, make a smaller batch if you want to save some for later.
• Pairing: This soup pairs wonderfully with crusty bread or a fresh salad. Consider serving it with a side of roasted vegetables for a complete meal.
• Garnishing: Top each serving with a sprinkle of fresh parsley or a dollop of yogurt for added creaminess.
• Incorporating Spices: Don’t be afraid to play around with spices. Add a pinch of cumin or coriander for a unique twist on the flavor.
• Vegetable Add-ins: You can sneak in other vegetables like spinach or kale for extra nutrition.
• Serving Size: Feel free to reduce the amount of chicken for a lighter soup or make it vegetarian by omitting it entirely and doubling the veggies instead.

Serve This Couscous Soup With

When serving Couscous Soup, consider these delightful options to enhance your meal:

• Crusty Bread: Serve with slices of crusty bread for dipping and soaking up the flavorful broth.
• Fresh Salad: A light salad with vinaigrette complements the soup beautifully, adding a refreshing crunch.
• Cheese Platter: Offer a small cheese platter with assorted cheeses to elevate the dining experience.
• Herbed Rice: For a heartier meal, serve the soup over a bed of herbed rice.
• Seasonal Vegetables: Roasted seasonal vegetables like squash or Brussels sprouts pair well with the warm flavors of the soup.
• Wine Pairing: If desired, serve with a glass of white wine for a sophisticated touch.
• Perfect for Gatherings: This soup is ideal for gatherings or family dinners, providing a comforting dish that pleases everyone.

FAQ

Conclusion

In summary, Couscous Soup is a wonderfully comforting dish that brings warmth and satisfaction to your dining table. It’s not just easy to make, but it also allows for creativity with ingredients. I encourage you to try this recipe and experience the delightful flavors for yourself. Gather your loved ones, make it tonight, and create your own beautiful memories!

Couscous Soup

The ultimate comfort food, Couscous Soup is a hearty blend of tender chicken and pearl couscous, simmered with fresh vegetables and spices. It's an easy weeknight dinner that warms the soul. Serve it hot with crusty bread and enjoy a nourishing meal that satisfies cravings!

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Prep Time 30 minutes mins

Cook Time 30 minutes mins

Total Time 1 hour hr

Servings: 6 servings

Course: Soups

Cuisine: American

Calories: 350

Ingredients Equipment Method Notes

Ingredients

  

• 2 tablespoons olive oil
• 1 1/2 cups finely diced yellow onion
• 1 cup thinly sliced celery
• 1 cup finely diced carrots
• 1 tablespoon minced garlic
• 2 teaspoons minced ginger
• Salt
• Pepper
• 1/2 teaspoon yellow curry powder
• 1/2 teaspoon ground turmeric
• 1/4 teaspoon dried thyme
• 1 bay leaf
• 1 pound boneless, skinless chicken breasts 3 to 4 small breasts; see note 1
• 7 cups chicken broth
• 1 cup pearl couscous see note 2
• 2 tablespoons finely chopped fresh parsley plus extra for garnish
• 3/4 cup frozen peas
• 1 lemon optional

Equipment

• Large Pot

Method

 

1. Heat olive oil in a large Dutch oven or soup pot over medium-high heat. Swirl the oil around to coat the bottom. You want the oil to shimmer, which indicates it’s hot enough to sauté the vegetables.
2. Add the finely diced yellow onion, thinly sliced celery, and finely diced carrots. Season with salt and pepper, about 1/4 teaspoon each. Stir often, allowing the vegetables to soften. Cook until the onions become translucent, about 5 to 7 minutes.
3. Next, add the minced garlic and minced ginger. These will release their flavors quickly, so stir constantly for 30 seconds to 1 minute, until fragrant.
4. Sprinkle in the yellow curry powder, ground turmeric, and dried thyme. Stir everything together, making sure to coat the vegetables with the spices.
5. Add the boneless, skinless chicken breasts, chicken broth, and bay leaf. Stir to combine and ensure the chicken is submerged in the liquid.
6. Bring the soup to a boil over high heat. Once boiling, reduce the heat to medium-low and let it simmer uncovered. This allows the flavors to meld together while the chicken cooks.
7. After 17 to 23 minutes, the couscous will be tender, and the chicken should be fully cooked. You can check for doneness by cutting the chicken into the thickest part; it should no longer be pink.
8. Remove the pot from heat. Transfer the chicken to a cutting board. Using two forks, shred the chicken or dice it into small pieces.
9. Return the shredded chicken back to the soup and stir in the frozen peas and finely chopped fresh parsley. For a touch of brightness, squeeze in some lemon juice if you like.
10. Finally, taste the soup and adjust the seasoning as needed. Serve hot, paired with hearty bread for a complete meal.

Notes

• Tip 1: Boneless, skinless chicken breasts or thighs both work well. Trim any excess fat. If the chicken breasts are large, cut them in half to ensure even cooking.
• Tip 2: Use Israeli (pearl) couscous for the best texture. Regular couscous is too small and cooks differently, so it won’t work as a substitute in this recipe.
• Tip 3: This soup is best enjoyed fresh, as the couscous absorbs liquid and swells over time. Leftovers can be stored in the fridge for 2–3 days.
• Tip 4: To reheat, warm gently in a pot, stirring often, and add a splash of broth if it’s too thick.
• Tip 5: Freezing isn’t recommended, as the couscous can become mushy.

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Meet Isla Banks

We eat with our eyes first, so I strive to make every dish look as bountiful as it tastes. I work on every stage of the process, from sourcing the freshest ingredients to styling the final shot. I tested this recipe repeatedly to provide you with the visual inspiration and reliability you need to cook with confidence.