27/07/2020

Spiced Vegetable Soup with Pearl Couscous

A subtly spiced veggie soup with plump little balls of Moghrabieh (pearl couscous).

Serves:

8 Prep Time: 20 minutes

Cooking Time: 45 minutes

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Ingredients

1/4 cup olive oil
1 onion, finely diced
3 cloves garlic, crushed
3 carrots, peeled and finely diced
3 stalks celery and leaves, finely diced
1/4 butternut pumpkin, peeled and finely diced
1 tablespoon smoked paprika
1 tablespoon ground cumin
2 teaspoons ground coriander
1/4 teaspoon chilli flakes
2 litres vegetable stock
2 large ripe tomatoes, chopped
1 cup moghrabieh (Lebanese pearl couscous)*
2 bay leaves
sea salt and freshly black pepper, to taste
80g baby spinach leaves
natural yogurt, for serving
coriander, for garnish

Method

Heat oil in a large pot and sauté onion and garlic until softened. Add carrots, celery and pumpkin and sauté for a few minutes. Add spices and sauté until aromatic. Add stock, tomatoes, moghrabieh and bay leaves and bring to the boil. Simmer uncovered for 45 minutes until vegetables are tender and moghrabieh is al dente. Add extra stock if needed. Stir in spinach just prior to serving, cooking until wilted. Season to taste. Serve with yogurt and garnish with coriander.

Tips

*Moghrabieh is a Lebanese pearl couscous which is formed into small pea-size balls, bigger than regular Moroccan-style couscous. Israeli pearl couscous, which is smaller than Moghrabieh, can also be used.

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