Tomato Couscous Soup Recipe

The secret of this delicious tomato couscous soup lies in the use of fresh, wholesome, local ingredients, and the simplest cooking method.

• Inspired by Harira
• Ingredients You’ll Need
• Tomato Couscous Soup Recipe

Inspired by Harira

This vegetarian tomato couscous soup is inspired by the traditional Moroccan dish called Harira, a culinary masterpiece that captures the essence of Moroccan cuisine.

Harira is more than just a soup; it’s a cultural emblem. In Morocco, it’s customary to break the fast during Ramadan with a bowl of Harira, accompanied by dates and chebakia (a honey-sesame cookie). This tradition underscores the soup’s role in nourishing the body and spirit after a day of fasting.

Recipe Highlights

• vegan
• easy to cook
• one pot meal
• wholesome and fulfilling
• rich in dietary fibre and protein
• does not require special equipments

Ingredients You’ll Need

• Legumes : Chickpeas add a hearty texture and boosting the couscous soup’s nutritional profile. If you are using canned chickpeas, rinse them before adding to the soup.
• Couscous : The star ingredient, pearl couscous, is a type of semolina pasta that soaks up the soup’s flavours beautifully. Pearl Couscous is very similar to pearl barley (off white, same size but round in shape). Do not use regular couscous for this soup recipe.

• Tomatoes : Fresh tomatoes and a good quality tomato paste form the soup’s base, imparting a tangy and slightly sweet flavour. Hence, making this couscous soup a perfect dish for tomato season like easy cherry tomato pasta or pasta caprese .
• Seasoning is simple consisting of salt, bay leaf, and pepper.
• Fresh Herbs like cilantro and basil are essential for aroma and subtle flavour.
• Vegetables : Onions, celery (I was out of it), garlic, and sometimes carrots, green peas, and zucchini add body and nutrition to the soup.
• Vegetable Stock instead of water gives lot of flavour and depth to the soup. If not available, add a stock cube along with water.
• Olive Oil to cook the soup.

How To Make Couscous Soup

Step 1: Preparing the Base

• Begin by heating a large stockpot over medium heat.
• Add olive oil, followed by finely chopped garlic, celery, bay leaf, and onion. Sauté until they are soft and translucent. No need to brown them.

Step 2: Adding Tomatoes

• Add diced tomatoes and tomato paste, vegetables, stock cube and cook for a 1 – 2 minutes, ensuring tomatoes start releasing their juices.
• At this stage, add the seasoning, and water/stock also.

Step 3: Simmering the Soup

• Add, boiled chickpeas, and couscous then reduce the heat to low.
• Cover the pot and let the soup simmer for 15 minutes, or until the couscous is cooked and absorbs all the flavour of soup.

Step 4: Adding Herbs

• Add chopped fresh herbs. Taste, the soup and if required add more seasoning.

Serving Suggestion

Tomato Couscous Soup is a gratifying meal in itself. All it needs is toasted artisanal bread slices to soak up all the flavours of the soup. You can serve it with a light summer salad or a quick vegetable stir fry for a balanced summer meal.

Store the leftovers in the refrigerator for 2 – 3 days and reheat on a stovetop or microwave. While reheating, add little bit of more stock or water if the soup seems thick.

More Soup Recipes

• Oats Soup
• Broccoli Soup
• Green Peas Soup
• Cauliflower Soup
• Minestrone Soup
• Creamy Corn Soup
• Vegetable Barley Soup
• Roasted Pumpkin Soup

Ingredients

• ▢ ½ Cup pearl couscous
• ▢ ½ Cup chickpeas (canned or pre cooked)
• ▢ 1 ½ tablespoon olive oil
• ▢ 1 bay leaf
• ▢ 1 teaspoon minced garlic
• ▢ 1 small size celery stalk, finely chopped
• ▢ 1 medium size onion, finely chopped
• ▢ 2 tablespoon tomato paste
• ▢ 8 – 10 cherry tomato cut into halves
• ▢ 1 Cup mixed vegetables (carrot, peas, zucchini)
• ▢ 1 litre vegetable stock or water combined with stock cube ( get stock recipe )
• ▢ 1 teaspoon cooking salt or to taste
• ▢ ¼ teaspoon crushed black pepper or to taste
• ▢ Handful of fresh cilantro, chopped
• ▢ Handful of Italian basil leaves, roughly chopped

Instructions

• Begin by heating a large stockpot over medium heat.
• Add olive oil, followed by finely chopped garlic, celery, bay leaf, and onion. Sauté until they are soft and translucent approximately 30 – 40 seconds. No need to brown them.
• Add diced tomatoes and tomato paste, vegetables, and cook for a 1 – 2 minutes, ensuring tomatoes start releasing their juices.
• At this stage, add the seasoning, stock cube and water/stock also.
• Add the chickpeas, and couscous then reduce the heat to low.
• Cover the pot and let the soup simmer for 15 minutes, or until the couscous is cooked and absorbs all the flavour of soup.
• Add chopped fresh herbs. Taste, the soup and if required add more seasoning.
• Serve tomato couscous soup warm with a toasted bread slice.

Recipe Notes:

Nutrition

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Tomato Couscous Soup Recipe

Equipment

• stockpot or saucepan

Ingredients

• ½ Cup pearl couscous
• ½ Cup chickpeas (canned or pre cooked)
• 1 ½ tablespoon olive oil
• 1 bay leaf
• 1 teaspoon minced garlic
• 1 small size celery stalk, finely chopped
• 1 medium size onion, finely chopped
• 2 tablespoon tomato paste
• 8 - 10 cherry tomato cut into halves
• 1 Cup mixed vegetables (carrot, peas, zucchini)
• 1 litre vegetable stock or water combined with stock cube ( get stock recipe )
• 1 teaspoon cooking salt or to taste
• ¼ teaspoon crushed black pepper or to taste
• Handful of fresh cilantro, chopped
• Handful of Italian basil leaves, roughly chopped

Instructions

• Begin by heating a large stockpot over medium heat.
• Add olive oil, followed by finely chopped garlic, celery, bay leaf, and onion. Sauté until they are soft and translucent approximately 30 - 40 seconds. No need to brown them.
• Add diced tomatoes and tomato paste, vegetables, and cook for a 1 – 2 minutes, ensuring tomatoes start releasing their juices.
• At this stage, add the seasoning, stock cube and water/stock also.
• Add the chickpeas, and couscous then reduce the heat to low.
• Cover the pot and let the soup simmer for 15 minutes, or until the couscous is cooked and absorbs all the flavour of soup.
• Add chopped fresh herbs. Taste, the soup and if required add more seasoning.
• Serve tomato couscous soup warm with a toasted bread slice.

Notes

Nutrition

This tomato salsa recipe will give you the best restaurant-style salsa bursting with fresh flavours. It is a perfect dip for the Mexican night.

• Ingredients You’ll Need
• Basics Of Salsa
• Serving Suggestion
• Fresh Tomato Salsa Recipe

Often while planning a party night, one is left wondering about snack recipes that would involve: a. Minimum effort b. Maximum taste

This Mexican-style tomato salsa recipe will have you thanking your lucky stars. First, it is ready in just 20 minutes, requires no cooking, and is a refreshing summer dip.

Try out this fun and easy salsa recipe for your next Mexican night – we promise there will be no disappointments! One can indulge in seconds and thirds with no guilt whatsoever.

Recipe Highlights:

• vegan and vegetarian
• gluten and nut-free
• requires no cooking
• tastes damn delicious
• a quick one-pot dip recipe

Ingredients You’ll Need

• The star of this salsa recipe is – tomatoes! South Americans and Mexicans love to use the local variety of tomatoes to make finger-licking-good salsa, salad or pasta . The San Marzano, Roma Tomato, or canned crushed tomatoes are perfect for making restaurant-style salsa at home.
• The rounder, ripe, fleshy, and slightly sweet tomatoes are perfect for making salsa.
• Green Chili : The authentic tomato salsa recipe requires Jalapeno peppers. Suppose you can get them nothing like it or use any medium to hot green chilli. Discard the seeds and white pith to make the salsa less spicy.
• Other Essential Ingredients: Onion, Cilantro, Parsley, Garlic, Extra Virgin Olive Oil, Salt, Pepper, Sugar, Lemon Juice

Substitutes : It is hard to get authentic Mexican ingredients everywhere. Hence, a few substitutes for ingredients will help you make a delicious tomato salsa at home.

• Fresh Tomato -> Diced or Crushed Canned Tomato
• White Onion -> Use red onion or spring onion bulb
• Cilantro -> Parsley, Coriander, Basil

Basics Of Salsa

Salsa is a savoury sauce made using a variety of fresh fruits and vegetables such as tomatoes, bell peppers, chillies, mango, and herbs. The main ingredients are finely chopped, crushed, or mashed.

• Don’t puree it. A little texture adds to the flavour.
• The seasonings help the ingredients secrete their natural juices , making the salsa juicy and saucy.
• A combination of crushed and finely chopped tomatoes works like magic.

The golden rule of tomato salsa is to chill it for at least an hour before serving to allow the flavours to mature and for tomatoes to release their juices.

My SECRET TIP: Pulse all the ingredients in a food processor. Once done, add finely chopped onion, cilantro, and tomato. Mix!

Serving Suggestion

Fresh homemade salsa is a multi-purpose condiment that can be used in a variety of ways. Serve salsa with nachos, tacos, burritos, or BBQ, either way, it simply tastes delicious.

• Quesadillas
• serve on loaded nachos
• tuck inside tacos/burritos
• Mexican Burrito Bowls
• on a lazy day, serve it with nachos, chips, or crackers

Store the leftover salsa in an airtight container in the refrigerator for one week. DO NOT leave it at room temperature for more than 2 hours as tomatoes go rancid quickly, especially in a tropical climate.

More Dip Recipes

• Mango Red Pepper Salsa
• Greek Cucumber Sauce
• Roasted Red Pepper Dip
• Creamy Chilli Corn Dip
• Spicy Mango Dip
• Pineapple Salsa
• Hummus

Ingredients

• ▢ 6 tomato, ripe and juice
• ▢ 2 jalapeneo or green chili, deseeded and fine chopped
• ▢ 1 onion, finely chopped
• ▢ 4 garlic cloves
• ▢ ¼ Cup flat parsley, roughly chopped
• ▢ 2 tablespoon lemon juice
• ▢ 1 ¼ teaspoon salt or to taste
• ▢ ¼ teaspoon black pepper powder
• ▢ ¼ teaspoon granulated white sugar
• ▢ 30 ml extra virgin olive oil
• ▢ 1 tablespoon cilantro, finely chopped

Instructions

• Wash and cut into quarters 4 tomatoes.
• Add cut tomatoes, parsley, garlic, green chili, salt, pepper, sugar, lemon juice, and olive oil in a food processor jar with the blade attachment. Pulse all the ingredients for 20 seconds. Transfer it to a bowl.
• Finely chop the remaining two tomatoes. Add finely chopped tomato, onion, and cilantro to the salsa. Mix. Drizzle olive oil.
• Keep tomato salsa in the refrigerator for 30 minutes before serving for flavors to mature.
• Serve tomato salsa with nachos, tacos, or burrito bowl.

Recipe Notes:

• Canned diced tomatoes also work great for salsa. The tomatoes should be firm to touch but fully ripe from the inside, the harder ones aren’t juicy, and you will end up with dry tomato salsa.
• Make sure to finely chop all the ingredients if added separately.

Nutrition

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