If you’re searching for a meal that delivers both comfort and vibrance in every spoonful, look no further than Pearl Couscous Vegetable Soup. This hearty, Mediterranean-inspired soup is brimming with tender pearl couscous, a rainbow of vegetables, and aromatic herbs, all simmered together in a rich vegetable broth. It’s wholesome, vegan-friendly, and has a way of turning even the simplest weeknight into something special. Whether you’re new to pearl couscous or a seasoned fan, this recipe is a delicious way to add more color and joy to your table.
Ingredients You’ll Need
Every ingredient in this soup pulls its weight, from the base of aromatic vegetables to the finishing touch of fresh parsley. The list is straightforward, yet each component brings a unique flavor, texture, or splash of color, making Pearl Couscous Vegetable Soup both inviting and satisfying.
- Olive oil: The foundation for sautéing, adding a subtle richness and helping to coax out the flavors of the vegetables.
- Yellow onion: Diced onion creates a sweet, aromatic base that sets the tone for the entire soup.
- Garlic: Just two cloves go a long way in boosting the soup’s savoriness and aroma.
- Carrots: Sliced carrots bring color, sweetness, and a gentle earthy note.
- Celery: Chopped celery adds a fresh, slightly peppery crunch to the soup’s base.
- Zucchini: Chopped zucchini lends a tender bite and soaks up the surrounding flavors beautifully.
- Pearl couscous (Israeli couscous): This star ingredient adds delightful chewiness and transforms the soup into a satisfying meal.
- Vegetable broth: Six cups create a savory, comforting broth—use low-sodium if you’d like to control saltiness.
- Canned diced tomatoes: Their juices add tang and brightness, balancing the earthiness of the veggies.
- Dried thyme: This herb infuses the soup with classic Mediterranean flavor.
- Dried oregano: A half teaspoon is just enough to enhance the herbal profile without overwhelming.
- Bay leaf: Don’t skip this! It adds subtle depth and complexity during simmering.
- Salt and pepper: Essential for bringing all the flavors together—season to your taste.
- Baby spinach: The final flourish, adding color and a tender green bite in the last minutes of cooking.
- Lemon juice: A bright splash to finish, waking up all the flavors and adding a fresh zing.
- Fresh parsley (optional): Chopped parsley for garnish gives a pop of freshness and color.
How to Make Pearl Couscous Vegetable Soup
Step 1: Sauté the Aromatics
Begin by heating the olive oil in a large pot over medium heat. Add your diced onion, carrots, and celery, then let them sauté together for about five minutes. You want the vegetables to soften and become fragrant—this aromatic trio is the flavor backbone of Pearl Couscous Vegetable Soup and will ensure every bite tastes comforting and layered.
Step 2: Add Garlic and Build Flavor
Next, stir in the minced garlic and let it cook for just about a minute. Garlic can burn quickly, so keep a close eye. This quick step unleashes its savory punch, mingling beautifully with the already-softened vegetables and laying the groundwork for a flavorful broth.
Step 3: Toss in Zucchini and Pearl Couscous
Add your chopped zucchini and the pearl couscous to the pot. Give everything a good stir and let it cook together for 2 to 3 minutes. This brief sauté allows the couscous to toast slightly, enhancing its nutty character and ensuring the zucchini starts to soften without getting mushy.
Step 4: Pour in Broth and Tomatoes
Now, pour in the vegetable broth and the entire can of diced tomatoes—including their juices. These liquids form the hearty base of the soup, providing both body and a touch of tanginess, while the grains and vegetables will continue to soak up the flavors as they simmer.
Step 5: Add Herbs and Simmer
Stir in the dried thyme, oregano, bay leaf, plus a good pinch of salt and pepper. Bring the pot to a gentle boil, then reduce the heat and let it simmer for 15 to 20 minutes. This is when the magic happens: the flavors meld, the couscous becomes tender, and the vegetables reach their peak of softness.
Step 6: Stir in Spinach and Lemon Juice
Once the couscous is perfectly plump and the vegetables are cooked through, remove the bay leaf. Add the baby spinach and lemon juice, stirring just until the spinach wilts—about two minutes. The spinach adds a vibrant green hue and the lemon brightens everything up for that signature Pearl Couscous Vegetable Soup finish.
Step 7: Taste and Serve
Give your soup a taste and adjust the seasoning if needed. Serve hot, ladled into bowls and topped with a sprinkle of fresh parsley if you like. Each spoonful should be brimming with chewy couscous, tender vegetables, and that irresistible, lemony-herb aroma.
How to Serve Pearl Couscous Vegetable Soup
Garnishes
A handful of freshly chopped parsley brings a burst of color and an herby freshness that beautifully complements the warmth of the soup. If you want to get fancy, a drizzle of extra virgin olive oil or a pinch of crushed red pepper flakes can add a little extra flair and flavor.
Side Dishes
This soup pairs wonderfully with a slice of crusty bread—think a rustic sourdough or a warm baguette for dipping. If you’re after a heartier meal, try serving it alongside a simple Mediterranean salad or some marinated olives to keep the meal light, bright, and full of variety.
Creative Ways to Present
For a fun twist, serve Pearl Couscous Vegetable Soup in wide, shallow bowls with the garnishes artfully arranged on top. You can also use small mugs or cups for a cozy appetizer at your next gathering. Leftovers? Portion them into mason jars for an easy, portable lunch that looks as good as it tastes.
Make Ahead and Storage
Storing Leftovers
Any extra Pearl Couscous Vegetable Soup can be cooled and stored in an airtight container in the fridge for up to four days. The couscous will continue to absorb some broth as it sits, so don’t be surprised if the soup thickens a bit overnight—just add a splash of water or broth to loosen it up before serving.
Freezing
If you’d like to freeze the soup, simply let it cool completely and transfer to freezer-safe containers, leaving a bit of room for expansion. It will keep well for up to three months. Just keep in mind that the texture of the couscous may soften further after thawing, but the flavors will still shine bright.
Reheating
When ready to enjoy, thaw the soup overnight in the fridge if frozen, then reheat gently on the stovetop or in the microwave. Stir in a little extra broth or water if needed to bring it back to your desired consistency, and finish with a fresh squeeze of lemon juice for a lift.
FAQs
Can I use a different type Soup
Absolutely! While pearl couscous gives this soup its characteristic chew and heartiness, you can substitute small pasta shapes like orzo or even traditional couscous if needed. Just remember to adjust the cooking time accordingly, as smaller shapes cook more quickly.
How can I add more protein to Pearl Couscous Vegetable Soup?
For an extra protein boost, try stirring in a can of drained chickpeas or white beans along with the tomatoes and broth. This makes the soup even more filling and adds a lovely creamy texture to each bite.
Can I swap out the vegetables?
Certainly! Pearl Couscous Vegetable Soup is wonderfully adaptable. Feel free to use whatever veggies you have on hand—green beans, bell peppers, or even sweet potatoes work beautifully. Just add heartier vegetables earlier in the cooking process so they become perfectly tender.
Is this soup gluten-free?
Pearl couscous is made from wheat, so it is not gluten-free. For a gluten-free option, you could substitute with cooked quinoa or small gluten-free pasta, adjusting the simmering time as needed.
How do I keep the couscous from getting mushy in leftovers?
Since couscous continues to absorb liquid after cooking, it’s best to store the soup and couscous separately if you know you’ll have leftovers. Otherwise, just be prepared to add a bit more broth or water when reheating to restore that perfect soup consistency.
Final Thoughts
If you’re in the mood for a meal that’s equal parts nourishing, beautiful, and easy to make, Pearl Couscous Vegetable Soup is sure to become a favorite in your kitchen. I hope you’ll give this recipe a try and let its comforting flavors brighten your day—one delicious bowl at a time!
Print
Pearl Couscous Vegetable Soup Recipe
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Diet: Vegan
Description
This hearty and healthy Pearl Couscous Vegetable Soup is a flavorful Mediterranean-inspired dish perfect for a comforting meal. Packed with colorful vegetables, tender pearl couscous, and aromatic herbs, it is naturally vegan and gluten-free, making it ideal for a nourishing lunch or dinner.
Ingredients
Vegetables and Aromatics
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 2 carrots, peeled and sliced
- 2 celery stalks, chopped
- 1 zucchini, chopped
- 2 cups baby spinach
Grains
- 1 cup pearl couscous (Israeli couscous)
Liquids and Canned Goods
- 6 cups vegetable broth
- 1 (14 oz) can diced tomatoes
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
Herbs, Spices, and Seasonings
- 1 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1 bay leaf
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish, optional)
Instructions
- Sauté Vegetables: Heat olive oil in a large pot over medium heat. Add the diced onion, sliced carrots, and chopped celery, sautéing for about 5 minutes until the vegetables soften and the onions turn translucent.
- Add Garlic: Stir in the minced garlic and cook for an additional 1 minute until fragrant, being careful not to burn it.
- Cook Zucchini and Couscous: Add the chopped zucchini and pearl couscous to the pot. Cook for 2–3 minutes, stirring occasionally to lightly toast the couscous and incorporate the flavors.
- Add Broth and Tomatoes: Pour in the vegetable broth and canned diced tomatoes with their juices. Stir well to combine all ingredients.
- Season and Simmer: Add dried thyme, dried oregano, bay leaf, salt, and pepper to the pot. Bring the soup to a boil, then reduce the heat and let it simmer gently for 15–20 minutes, or until the couscous is tender and the vegetables are fully cooked.
- Finish Soup: Remove and discard the bay leaf. Stir in the baby spinach and lemon juice, cooking for another 2 minutes until the spinach wilts and melds with the soup.
- Adjust Seasoning and Serve: Taste the soup and adjust salt and pepper as needed. Serve hot, garnished with freshly chopped parsley if desired.
Notes
- For extra protein, add a can of chickpeas or white beans to the soup.
- Substitute zucchini with green beans or bell peppers if preferred or based on availability.
- Leftover soup may thicken as the couscous absorbs liquid; add water or extra broth when reheating to achieve desired consistency.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 220
- Sugar: 5 g
- Sodium: 520 mg
- Fat: 6 g
- Saturated Fat: 1 g
- Unsaturated Fat: 4.5 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 5 g
- Protein: 6 g
- Cholesterol: 0 mg
