Quick Veggie Couscous Soup with Greens

Ingredients

Estimated total cost: €5.98 · €1.50/serving

• 2 to 3 tablespoons reduced-sodium artisanal soy sauceEst. price €0.18–€0.45
• 1 tablespoon premium olive oil (heat gently to preserve its delicate flavor)Est. price €0.15–€0.35
• Freshly ground peppercorns (grind just before adding for the freshest taste)Est. price €0.02–€0.06
• One 32-ounce artisanal vegetable broth, low-sodium preferred (strain before using to remove any sediment)Est. price €2.40–€4.80
• 1/2 cup frozen verdant green peas or frozen edamame, fully thawed (blot with paper towel to remove excess water)Est. price €0.25–€0.50
• 2 to 3 ounces baby spinach or watercress (rinse and pat dry before use)Est. price €0.60–€1.20
• 1/2 cup artisanal whole wheat couscousEst. price €0.30–€0.60
• 1 medium zucchini, quartered lengthwise and finely diced (pat dry with paper towel to remove excess moisture)Est. price €0.70–€1.40
• 11/2 cups meticulously chopped broccoli floretsEst. price €0.75–€1.50
• 3 scallions, thinly sliced on a biasEst. price €0.15–€0.30

Steps

1. 1

   Place the couscous in a small heatproof container and pour 1 cup of boiling water over it. Cover the container and let it sit for a few minutes.

2. 2

   Start by pouring the broth into a soup pot and adding 2 cups of water. Allow the mixture to come to a simmer. Introduce the zucchini, peas, broccoli, scallions, ginger (to your preference), and dill into the pot. Bring the mixture back to a rapid simmer, then cover with a lid and cook for 3 to 4 minutes until the vegetables reach desired tenderness.

3. 3

   Add soy sauce according to your preference into the pan with oil, spinach, and parsley. Sauté for an additional minute or two until the spinach wilts slightly.

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• Cultural note

  Couscous is a staple food in North African cuisine, particularly in countries like Morocco and Algeria. This dish combines elements of Mediterranean and Middle Eastern flavors, with the use of olive oil, fresh herbs, and spices like ginger. The inclusion of soy sauce adds a touch of Asian influence, resulting in a…

• Seasonal note

  This soup is best made in the spring or summer when fresh greens like spinach, zucchini, and scallions are in season. Peas and broccoli are also abundant during this time, ensuring optimal flavor and freshness.

• Health note

  This veggie couscous soup is a nutritious choice, providing a good source of vitamins A, C, and K. It is low in calories and saturated fat, while high in fiber, making it a filling and heart-healthy option. The dish is also cholesterol-free and offers a moderate amount of protein.