Vegan Couscous and Vegetables Soup

by Sharon Benari 0 comments

One of my favorite meals ever, it is so rich with flavor and it is the most comforting dish I can think of...🌿
Delicious hot Couscous, served with a variety of vegetables cooked in a rich vegetables soup that everybody loves.
It has this unique power to give me that warm and fuzzy feeling inside 😋

Vegetable soup

is a definite favorite of mine. Even without the couscous, it is so tasty and very very fulfilling. Plus, vegetable-based soups are a great meal idea as it is highly nutritious and combine a high nutrient density with low energy levels. Essentially we get a lot of vitamins and minerals for without a lot of the calories.

Whenever I go in the kitchen, whether it is for cooking or baking, I need to have my music with me. I thought it would be nice to share with you the exact song that describes my feeling towards each recipe. That way you can have a similar experience while cooking...

Recipe's song:

This recipe is just very cozy and warm and makes me feel all the feels :). The only song that makes me feel this way is nonother than Halo by Beyoncé

Let's start:

Prep time: 15 min.	Cooking time: 40 min.
Difficulty: simple	Servings: 8 ppl

Tools:

Ingredients:

3 cups of dried Couscous
2 yellow onion, sliced
1 tbsp olive oil
3 Carrots, washed and peeled
4 small to medium potatoes, washed and peeled
1 parsnip root, washed and peeled
1 zucchini, cut to cubes
2 Celery stalks
3 liter of water
1 cup of chickpeas, pre-cooked / 1 can of chickpeas rinsed and drained
1 bunch of fresh parsley/ 2 tbsp of dried parsley
1/2 tsp Black pepper
½ tsp nutmeg powder
1 tbsp table salt
1 tsp of dried onion

Instructions:

Heat the pot with the olive oil, add the sliced onion and it sauté for a few minutes, until fragrant.
In the meantime, cut the carrots and parsnip to cubes and add to the pot. let them sauté for 1 minute.
Cut the potatoes and add them to the pot. Pour the water into the pot and let them boil.
when the water boils, turn down the heat. the soup needs to be cooked, covered on low heat.
Add the spices and the fresh/ dried parsley, mix well and cover for 20 minutes.
Add the zucchini cubes to the pot, cook covered for another 10 minutes.
Tastes and fix seasoning, add the pre-cooked chickpeas to allow them to absorb the flavors of the soup, leave on low heat for another 10 minutes.
While the soup is cooking, prepare the couscous: follow the instructions of the manufacturer as different couscous may have different instructions.
I always make sure to add 1 tbsp of olive oil for every cup of dry couscous. I also like to add different spices to the couscous so it will come out flavorful and less blend. (usually the flavos all come from the soup but I enjoy my coucous itself to be tasty)
Enjoy!

Have you already tried it?

Go ahead, share your version with me, take a picture and tag @pwildflour

Let me know what you think of the recipe in the comments section :)

AMAZON ASSOCIATES DISCLOSURE

Purplewildflour.com is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn fees by linking to Amazon.com and affiliated sites

Older Post

Newer Post

RELATED RECIPES

Vegan Dinner Recipes

Recent Articles

Vegan Beet Seitan Kebab Skewers September 29, 2021

Mushroom and Chestnuts Pie (Gluten-Free) September 29, 2021

Vegan Spaghetti and Meatballs in Red Sauce September 29, 2021

ABOUT ME