Mediterranean pearl couscous soup with lemon: another quick and easy soup recipe right out of my magnificent KitchenAid Cook Processor!
Lunch, Soup, Starter
Calories per serving452kcal
4,5ozpearl couscous(125 g)
3cupsvegetable stock(720 ml)
½mediumfresh lemonchopped in half
½tspground turmericor ground curcuma
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.