Description
A warm and comforting Pearl Couscous Vegetable Soup packed with tender vegetables and chewy couscous, perfect for a hearty, nutritious meal.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 zucchini, diced
- 1 cup pearl couscous
- 6 cups vegetable broth
- 1 (14.5 oz) can diced tomatoes
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion and garlic; sauté until translucent, about 3 minutes.
- Add carrots, celery, and zucchini; cook for 5–7 minutes until vegetables begin to soften.
- Stir in pearl couscous, vegetable broth, diced tomatoes, thyme, and oregano.
- Bring to a boil, then reduce heat and simmer for 10–12 minutes, until couscous is tender.
- Season with salt and pepper to taste.
- Ladle soup into bowls and garnish with fresh parsley before serving.
Notes
- For added protein, stir in cooked chickpeas or shredded chicken.
- Use gluten-free couscous alternatives if needed.
- Leftovers keep well and taste even better the next day.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Sautéing and simmering
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 280 kcal
- Sugar: 6 g
- Sodium: 500 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 6 g
- Protein: 7 g
- Cholesterol: 0 mg