Description
Welcome to your new favorite comfort food: Low-Fat Lebanese Chickpea Couscous Soup, known as Moghrabieh!
Ingredients
Scale
Base Ingredients:
- 2 medium carrots, fine dice
- 2 medium celery ribs, fine dice
- 7 oz. frozen pearl onions (1 ½ cups) *
- 2 Tablespoons minced garlic
- 3 cups low-sodium vegetable broth *
- 3 cups water
- 1 Tablespoon lemon juice
- ¼ cup + 1 Tablespoon nutritional yeast
- ¼ cup finely chopped fresh parsley *
Spice/Herb Ingredients:
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 ½ teaspoons Seven Spice Blend (+/-) *
- ¼ teaspoon turmeric powder *
- ¼ teaspoon dried basil
- ½ teaspoon cumin (+/-)
- 1/8 teaspoon cinnamon (+/-)
- Pinch dried dill weed
- Pinch to 1 ¼ teaspoons sea salt (+/-)
- Pinch to ¼ teaspoon black pepper (+/-)
- 2 bay leaves
Other Ingredients:
- 2 – [ 15.5 oz. cans ] chickpeas, drained and rinsed
- 1 cup couscous (+/-) *
Instructions
- Boil the couscous according to package directions, then drain and rinse thoroughly with cold water, set aside until Step 6.
- Place all the Spice/Herb Ingredients (except the bay leaf) into a small bowl, mix well, set aside until Step 5.
- In a large stockpot, add the carrots, celery, and frozen pearl onions, sauté for 9 to 11 minutes over medium-high heat. Add a splash of water to prevent sticking/burning if needed.
- Reduce the heat to medium, then add the minced garlic to the pot, continue to sauté for 1 minute.
- Next add all the remaining Base Ingredients and the Spice/Herb Mix, stir well, then tuck in the bay leaves, bring to a boil, then immediately lower to a simmer. Simmer for 5 minutes, then add the chickpeas, then simmer for 10 minutes or until all the veggies are perfectly tender.
- To serve, place about ½ cup (or more) of the cooked couscous in the bottom of a soup bowl, ladle the soup over top. Enjoy!
Notes
*Please reference the blog post for Tips for Success, Pantry Items Used, Storage and Freezing, and Kitchen Products Used.
*Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.
*Serving: 5 (makes 7 cups of soup with no couscous)