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Moroccan-Spiced Vegetable Soup with Couscous

Savory Moroccan-Spiced Vegetable Soup with Couscous Delight

Warm up with this Moroccan-Spiced Vegetable Soup with Couscous—a comforting blend of vegetables, chickpeas, and vibrant spices for a delightful meal.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 bowls
Course: Soups
Cuisine: Moroccan
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 1 medium Onion Adds sweetness and depth. Use yellow or white onions.
  • 1 tablespoon Fresh-Grated Ginger Provides warmth and spice. Substitute with ground ginger if fresh isn’t available.
  • 3 cloves Garlic Enhances flavor. Use fresh cloves or garlic paste.
  • 4 cups Vegetable Broth Provides the soup base; choose homemade or low-sodium for a healthier option.
For the Spices
  • 1 teaspoon Paprika Adds a smoky dimension. Try smoked paprika for extra depth.
  • 1 teaspoon Coriander Brings citrusy notes. Fresh cilantro can be used as a garnish for additional flavor.
  • 1 teaspoon Cumin Introduces earthy warmth, complementing the other spices.
  • 1 teaspoon Cinnamon Adds sweetness and warmth, aligning with Moroccan flavor profiles.
  • 0.5 teaspoon Cardamom Delivers a unique aromatic flavor. Use sparingly due to potent taste.
  • 1 teaspoon Turmeric Offers earthy bitterness and yellow coloring; beneficial for health.
  • 0.5 teaspoon Nutmeg Contributes warmth; best used freshly grated.
  • 0.5 teaspoon Red Pepper Flakes Adds heat; adjust to taste or replace with fresh chili.
For the Heartiness
  • 1 can Chickpeas Adds protein and texture. Substitute with lentils or beans as desired.
  • 14.5 oz Petite Diced Tomatoes Introduces acidity and juiciness. Fresh tomatoes can be used when in season.
  • 1 can Artichoke Hearts Adds a unique texture; can substitute with zucchini.
  • 0.5 cups Kalamata Olives Provides saltiness and a brined flavor. Green olives may be used instead.
  • 1 teaspoon Sea Salt Enhances flavor; adjust based on the broth's saltiness.
For the Couscous
  • 1 cup Couscous Prepare according to package instructions.

Equipment

  • Medium Pot

Method
 

Step-by-Step Instructions
  1. Heat a tablespoon of olive oil in a medium pot over medium-high heat.
  2. Add the diced medium onion to the pot, stirring occasionally for about 4-5 minutes.
  3. Incorporate the fresh-grated ginger and minced garlic into the pot. Cook for 1 minute until fragrant, stirring continuously.
  4. Sprinkle in the paprika, cumin, coriander, cinnamon, cardamom, turmeric, nutmeg, and red pepper flakes.
  5. Add the chickpeas, petite diced tomatoes, artichoke hearts, and Kalamata olives and stir well.
  6. Pour in the vegetable broth, stirring gently to combine all ingredients thoroughly.
  7. Reduce the heat to medium-low and cover the pot with a lid. Allow the soup to simmer for about 10 minutes.
  8. Prepare the couscous according to the package instructions.
  9. Serve the Moroccan-Spiced Vegetable Soup topped with couscous and garnished with fresh cilantro.

Nutrition

Serving: 1bowlCalories: 320kcalCarbohydrates: 45gProtein: 12gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gSodium: 700mgPotassium: 800mgFiber: 10gSugar: 7gVitamin A: 2500IUVitamin C: 25mgCalcium: 80mgIron: 3mg

Notes

Allow the soup to sit overnight in the fridge for richer flavors. Reheat gently to experience the magic of the spices melding beautifully.

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