Print
Mediterranean Pearl Couscous Soup with Lemon
Mediterranean pearl couscous soup with lemon: another quick and easy soup recipe!
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 2 people
Calories per serving 452 kcal
Ingredients
- 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
Instructions
-
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.
