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Moroccan-Spiced Vegetable Soup with Couscous

Savor the Comfort of Moroccan-Spiced Vegetable Soup with Couscous

This Moroccan-Spiced Vegetable Soup with Couscous is a vibrant, quick, and nourishing dish that captures the essence of Moroccan cuisine.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 4 bowls
Course: Soups
Cuisine: Moroccan
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup
  • 1 medium Onion diced for even cooking
  • 1 tablespoon Fresh-Grated Ginger can substitute with ground ginger at a lesser amount
  • 2 cloves Garlic minced or grated for better infusion of flavor
  • 1 teaspoon Paprika use smoked paprika for a different flavor experience
  • 1 teaspoon Coriander
  • 1 teaspoon Cumin essential for Moroccan flavor
  • 1 teaspoon Cinnamon
  • 1 teaspoon Cardamom substitute with allspice or nutmeg in small quantities if needed
  • 1 teaspoon Turmeric adds beautiful color
  • 1/4 teaspoon Nutmeg use sparingly for a nuanced background flavor
  • 1/4 teaspoon Red Pepper Flakes optional based on spice tolerance
For the Base
  • 4 cups Vegetable Broth can substitute with low-sodium broth
  • 1 can Chickpeas rinsed and drained
  • 1 can Diced Tomatoes adds acidity and moisture
  • 1 can Artichoke Hearts roughly chopped
  • 1/2 cup Kalamata Olives can omit for lower sodium option
  • 1 teaspoon Sea Salt adjust to taste
For Serving
  • 1 cup Couscous cooked according to package instructions
  • 1/4 cup Fresh Cilantro for garnish

Equipment

  • medium pot

Method
 

Step-by-Step Instructions
  1. In a medium pot, heat a tablespoon of olive oil over medium-high heat. Once shimmering, add the diced onion and sauté for about 4-5 minutes until softened and translucent.
  2. Stir in the fresh-grated ginger and minced garlic. Cook for about 1 minute, then sprinkle in the paprika, coriander, cumin, cinnamon, cardamom, and red pepper flakes.
  3. Mix in the rinsed chickpeas, diced tomatoes, chopped artichoke hearts, and Kalamata olives. Cook for about 2-3 minutes.
  4. Pour in approximately 4 cups of vegetable broth, stirring gently. Increase heat to bring to a gentle boil, then reduce to medium-low to simmer.
  5. Cover the pot and let the soup simmer for about 10 minutes, stirring occasionally.
  6. While the soup simmers, cook the couscous according to package instructions.
  7. Ladle the soup into bowls over a scoop of couscous and garnish with cilantro.

Nutrition

Serving: 1bowlCalories: 250kcalCarbohydrates: 40gProtein: 10gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gSodium: 600mgPotassium: 500mgFiber: 8gSugar: 4gVitamin A: 30IUVitamin C: 25mgCalcium: 6mgIron: 15mg

Notes

For best flavor, use fresh ingredients and high-quality broth. Allow the soup to simmer for a richer taste.

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