couscous soup

A warm, delicious way to eat all your vegetables this fall.

Couscous Soup Recipe

Confession: This is the first time I’ve ever made this soup. But it’s not the first time I’ve eaten it! Normally my husband makes it for us as temperatures begin to fall. It’s a warm, cozy soup packed with vegetables (all of which you can find at the market right now) to make you feel nourished inside and out. If you don’t like any of these vegetables, feel free to mix and match with ones you do like. Adi gave me his steps on how to make it and I went from there, adding lemon juice to brighten it a bit. He totally approved once it was added—I consider that to be high praise. 

Ingredients for Couscous Soup

  • 1 large yellow onion

  • 2 tablespoons olive oil

  • 3 celery stalks

  • 1/2 head green cabbage (either green or savoy)

  • 2 large carrots, peeled

  • 1 sweet potato, peeled

  • 2 Russet potatoes, peeled

  • 1/2 pumpkin, seeds removed and skin peeled

  • 1 koginut squash, trimmed and peeled

  • 4 cups vegetable broth

  • 4 cups water

  • 1 1/2 teaspoons turmeric

  • 2 bay leaves

  • 1/2 lemon, juiced

  • Salt and pepper, to taste

How to Make Couscous Soup

  1. Chop the onion.
  2. Heat the olive oil in a stock pot and add the onions. Let them sweat.
  3. While the onions cook, cut the rest of the vegetables (celery, cabbage, carrots, potatoes, and pumpkin) into even 1" pieces.
  4. Season the onions with a sprinkle of salt and pepper.
  5. Add the celery and let cook for a few minutes, then add the cabbage and carrots.
  6. Season the potatoes and pumpkin with salt and pepper, then add to the pot. 
  7. Pour the broth and water into the pot with the turmeric and bay leaves. Bring to a boil and add the koginut and chickpeas.
  8. Cook couscous according to package directions.
  9. Add the zucchini to the pot and let simmer for 10-15 minutes. (You don’t want it to overcook!)
  10. Plate the couscous into a bowl, then pour the soup over it. Enjoy!

What You’ll Need

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