Do takes look at this mediterranean pearl couscous soup with lemon: this is yet another quick and easy soup recipe for you to try out soon!
What?
Couscous in a soup?
I only had one hour before lunchtime.
So I didn’t waste much time thinking about a specific recipe idea: just throw together a couple of ingredients from my pantry and fridge and there it was: a deliciously fresh pearl couscous soup with lemon and fresh herbs…
I used cute looking pearl couscous, also known as Israeli couscous.
But you can use the smaller Moroccan couscous as well. In that case you should just reduce the cooking time from 15 minutes to 10 minutes once you add the couscous to the soup.
Easy Mediterranean Pearl Couscous Soup with Lemon
Don’t let the addition of the sugar in this recipe scare you off.
The sugar will sooth and reduce the tangy lemon flavor. Without the sugar this soup could end up being a little too bitter.
The hubs really liked this pear couscous soup for lunch.
He is not very fond of any type of porridge kind of stews and I thought this soup could end up just like that texture wise.
But as long as you do not overcook the couscous, it will come out just fine.
Lemon Soups
Do you like refreshing soups with lemon in it?
Then you should also check out another mediterranean style soup recipe with lemon: my classic Greek avgolemono soup with chicken, lemon and rice!
I made this recipe in my KitchenAid Cook Processor but a high pan will also do of course! For the full step by step KitchenAid Cook Processor recipe: scroll down to the second recipe on this page!
Enjoy!
Easy Pearl Couscous Soup with Lemon Recipe
Mediterranean pearl couscous soup with lemon: another quick and easy soup recipe!
- 4,5 oz pearl couscous (125 g)
- 3 cups vegetable stock (720 ml)
- ½ medium fresh lemon chopped in half
- ½ tsp ground turmeric or ground curcuma
- 2 large garlic cloves
- 1 medium shallot
- 2 tbsp fresh cilantro chopped
- 2 tbsp fresh mint chopped
- 1 tbsp unsalted butter
- 1 tbsp caster sugar
- 3 bay leaves
- olive oil
- pepper
- salt
Peel the shallot and the garlic cloves. Chop them up finely. Add this together with the unsalted butter, the vegetable stock, the chopped lemon, turmeric (or curcuma), bay leaves, the sugar and a good dash of pepper to a high and large pan.
- Place the pan over high heat and bring all the ingredients to a good boil. Once boiling, turn the heat lower to medium-low and add the pearl couscous.
- Put a lid on the pan and cook the couscous for 15 minutes (10 minutes if you are using Moroccan couscous). The couscous should be cooked through in the end. Then add the fresh herbs.
- Stir the pearl couscous soup well and take the pan off the heat. Then check the seasoning of the lemon soup and add extra pepper, salt or sugar to taste if necessary. Scoop the soup into bowls, drizzle with extra olive oil and serve hot.
Mediterranean Pearl Couscous Soup – KitchenAid Cook Processor
Do takes look at this mediterranean pearl couscous soup with lemon: this is yet another quick and easy soup recipe for you to try out soon!
Another quick and easy soup recipe right out of my magnificent KitchenAid Cook Processor: a surprising couscous soup!
I love this one for a quick lunch: it is a deliciously fresh couscous and lemon soup with fresh herbs…
You can use the smaller Moroccan couscous as well. You might want to reduce the cooking time once you add the couscous from 15 minutes to 10 minutes.
Sugar
Don’t let the sugar in the dish scare you off: the sugar will sooth and reduce the tangy lemon flavor. Without it this soup could be a little too tart in taste.
Enjoy!
Easy Pearl Couscous Soup with Lemon Recipe
- 4,5 oz pearl couscous (125 g)
- 3 cups vegetable stock (720 ml)
- ½ medium fresh lemon chopped in half
- ½ tsp ground turmeric or curcuma
- 2 large garlic cloves peeled
- 1 medium shallot peeled
- 2 tbsp fresh cilantro chopped
- 2 tbsp fresh mint chopped
- 1 tbsp unsalted butter
- 1 tbsp caster sugar
- 3 bay leaves
- olive oil
- pepper
- salt
- Insert the MultiBlade knife into the bowl. Add the peeled shallot and garlic cloves. Close the lid and press Pulse for 10 seconds. Open the lid and scrape down the sides of the bowl.
Replace the MultiBlade knife with the StirAssist. Add the unsalted butter, the vegetable stock, the chopped lemon, turmeric (or curcuma), bay leaves, the sugar and a good dash of pepper.
- Remove the measuring cup and close the lid again. Select BOIL P2 and press Start. Step 1 shows on the display: adjust the time to 10 minutes. Then press Start to confirm. After Step 1: add the pearl couscous.
- Close the lid again. Adjust the time of Step 2 to 15 minutes (instead of 30 minutes) and press Start to activate. Once the program has finished, press cancel to exit the keep warm mode. Add the fresh herbs.
- Close the lid and press Quick Stir for 10 seconds. Then check the seasoning of the lemon soup and add extra pepper, salt or sugar to taste if necessary. Scoop the soup into bowls, drizzle with extra olive oil and serve hot.
