Perfect Soup for Couscous
- Chef's knife
INGREDIENTS
- 4 medium onions, sliced
- 8 chicken drumsticks, skin on or off as preferred
- 3 medium carrots, peeled and sliced
- 2 medium zucchinis, sliced
- 3 celery stalks with leaves, chopped
- 4 medium potatoes, quartered
- 1½ pounds/700 grams pumpkin, peeled and cubed
- ½ small cabbage, chopped
- 1 cinnamon stick
- 2 tablespoons tomato paste
- 1 cup cooked chickpeas, or ½ cup dried chickpeas, soaked overnight
- 1½ tablespoons sweet paprika
- 1 tablespoon hot paprika
- ½ teaspoon turmeric
- ¼ tablespoon ground black pepper
- ¼ tablespoon baharat
- 1 tablespoon salt, or to taste
- ¼ cup olive oil
- Water, to cover
INSTRUCTIONS
- In a large heavy pot over medium heat, warm ¼ cup olive oil. Add the sliced onions and cook until translucent and lightly golden, about 6 minutes. Add the chicken drumsticks and sear on all sides until lightly browned, 4 to 6 minutes. Add the potatoes, zucchinis, celery, and carrots and cook, stirring, for 3 to 4 minutes.
- In a small bowl, stir the tomato paste with the sweet paprika, hot paprika, turmeric, black pepper, baharat, and a little oil to form a smooth paste. Add the spice paste and salt to the pot and stir to coat the chicken and vegetables. Pour in enough hot water to just cover the ingredients. Cover and simmer for 30 minutes.
- Uncover and add the cubed pumpkin, chopped cabbage, and cooked chickpeas (if using soaked, uncooked chickpeas, they should have been added at the start). Simmer uncovered for 20 minutes more, until the vegetables are tender and the broth is richly colored and seasoned. Adjust salt and pepper to taste.
- Ladle the soup into a wide serving pot and serve immediately alongside steamed, fluffy couscous.
FAQ
What vegetables can I use in soup for couscous?
Soup for couscous traditionally includes root and hearty vegetables that can hold up to long simmering. Carrots, potatoes, pumpkin, zucchini, celery, and cabbage are the most common choices, providing sweetness, texture, and body. You can also add turnips, parsnips, or even butternut squash for variation. The goal is to balance starches and tender vegetables so the broth becomes rich and full of flavor. Leafy greens can be added at the end for extra color, though they are less traditional in soup for couscous.
How do I make the broth more flavorful?
Start by searing the meat and caramelizing the onions before adding water. This browning process builds a strong umami base. Use high-quality paprika, fresh turmeric, and baharat, as older spices lose potency. Adding a spoonful of tomato paste intensifies color and body. Simmer the soup gently to extract full flavor from vegetables and bones without clouding the broth. For extra richness, some cooks add a handful of chickpeas early in the cooking process, letting them thicken the broth naturally.
Can I make the soup without chicken?
You can make a delicious vegetarian or vegan version of soup for couscous by replacing the chicken with chickpeas or white beans as the main protein. The base flavor can still be rich if you build layers with sautéed onions, garlic, and spices such as paprika, turmeric, and cinnamon. To deepen the taste, add a touch of tomato paste and slow-cook the vegetables until the broth thickens slightly. Vegetable stock or even water with a spoon of miso paste makes a flavorful alternative to chicken broth.
What spices are essential for authentic soup for couscous?
Paprika, both sweet and hot, adds depth and color, while turmeric contributes a subtle earthiness and golden hue. Baharat, a Middle Eastern spice blend, provides warmth and complexity. Cinnamon is sometimes added for sweetness, especially in Moroccan-style preparations. Always toast or bloom the spices in oil before adding water to release their full aroma.
How do I serve soup for couscous the traditional way?
This soup is served as a generous ladle of broth and vegetables poured over or beside steamed couscous grains. The couscous absorbs the broth, becoming flavorful and fluffy. Some cooks serve the soup separately in a bowl with a side of couscous so each person can mix their own portion. It’s often accompanied by a simple salad or a spicy chili paste called harissa.
Can I freeze leftover soup for couscous?
The soup freezes well for up to three months. Allow it to cool completely before transferring to airtight containers. For best results, freeze it without the couscous, as grains tend to absorb liquid and become mushy when thawed. Reheat the soup slowly on the stove, adding a splash of water if needed to loosen the texture. You can cook fresh couscous in minutes while reheating the soup, which will taste just as comforting and aromatic as when it was first made.
What other meats can I use in this soup for couscous?
Lamb shanks or beef short ribs are excellent alternatives that create a deeper, richer broth. These cuts release natural collagen and fat during simmering, resulting in a luxurious texture and bold flavor. If using red meat, extend the cooking time to about 1½ to 2 hours to ensure tenderness. You can also mix meats, such as adding a few pieces of lamb to chicken, for a layered flavor profile often found in North African versions of soup for couscous.
Best way to store and reheat the soup
Store leftover soup for couscous in airtight containers in the refrigerator for up to four days. When reheating, do so slowly over medium heat to prevent overcooking the vegetables. Add a splash of water or stock to loosen the texture if it thickens in the fridge. Avoid reheating couscous together with the soup, as it tends to absorb too much liquid.
