How to Make Turmeric Couscous Soup

Moroccan Couscous

Super trendy and very good for you.

Recipe Summary Moroccan Couscous

This dish is great served with my Lamb Tagine and Cucumber Raita also on this site.

Ingredients | Turmeric Couscous Soup

1 ¼ teaspoons ground cumin

½ teaspoon ground ginger

¼ teaspoon ground cloves

⅛ teaspoon ground cayenne pepper

½ teaspoon ground cardamom

¼ teaspoon ground coriander

¼ teaspoon ground allspice

1 tablespoon olive oil

1 red onion, cut in half and thinly sliced

1 red, green, or yellow bell pepper, cut into 1" pieces

2 zucchinis, halved lengthwise and cut into 3/4 inch pieces

½ cup golden raisins

1 teaspoon kosher salt

grated zest of one orange

1 (14.5 ounce) can low sodium garbanzo beans, rinsed and drained

1 ½ cups chicken broth

½ cup orange juice

1 ½ cups couscous

3 tablespoons chopped fresh mint

Directions

Place a large, heavy bottomed pot over medium heat. Stir in the cumin, ginger, cloves, cayenne, cardamom, coriander, and allspice; gently toast until fragrant, about 2 to 3 minutes. Stir in oil and onion, cook until softened. Stir in the bell pepper, and zucchini; cook for 5 minutes. Stir in the raisins, salt, zest, and garbanzos.

Pour in the chicken broth and orange juice; turn heat to high and bring to a boil. When the mixture is boiling, stir in the couscous and remove from heat; cover, and let stand 5 minutes. Fluff with a fork, and fold in chopped mint.

Info | Turmeric Couscous Soup

prep: 30 mins cook: 25 mins total: 55 mins Servings: 8 Yield: 8 servings

TAG : Moroccan Couscous

Side Dish, Vegetables, Squash, Summer Squash,