Couscous Diet: The Best Couscous Recipes Online

This is a soup that should be made to order, if it sits around the consistency changes and the vegetables get that over-cooked flavor no one likes. I like to use whole wheat couscous, which I’ve been seeing around more often lately. I also picked up a box of barley couscous the other day – delicious. If all you can find is regular couscous, no problem, that will work as well too. I just try to pick up “whole” versions when given the choice. Use a delicious broth, one you wouldn’t mind enjoying a bowl of on its own – I’ve mentioned before that I like Rapunzel Herb Bouillon with Salt (available at many stores). This soup can easily be made vegan by leaving out the cheese.

7 cups great-tasting vegetable broth

2 or 3 pinches crushed red pepper flakes

3 tablespoons extra virgin olive oil

1 cup whole wheat, barley, or regular couscous

1 1/2 cups broccoli florets, cut into tiny pieces smaller than your thumb

1 1/2 cups cauliflower florets, cut into tiny pieces smaller than your thumb

4 oil-packed sun-dried tomatoes, chopped (opt)

4 green onions, trimmed and thinly sliced

an ounce or two of goat cheese

In a large pot heat the broth, red pepper flakes, and olive oil. When it comes to a boil remove the pot from the heat and stir in the couscous. Wait two minutes and stir in the broccoli and cauliflower. Wait another two minutes – just long enough for the vegetables to loose their raw edge, and ladle into bowls. Top each bowl with some sun-dried tomatoes, green onions, and a bit of goat cheese.

Serves 4-6.

Source: 101Cookbooks

Tags: couscous, soup

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