Souper Sunday returns with this Moroccan Chickpea and Couscous Soup! A one pot meal full of zesty and sweet moroccan spices, hearty couscous and a chickpea protein boost. Perfect for lazy winter day when you’re craving a flavorful bowl of soup.
If you’re been a blog reader for awhile, you might remember Souper Sunday. For every Sunday during the winter months, I shared a healthy soup recipe. I’m a total soup freak so coming up with new soup recipes was a breeze. My vision was to provide soup recipes for you that work for a crowd or for meal prep so you’re set for lunches and dinners throughout the week.
I love that you can throw a bunch of goodness into a pot, let it simmer and then have meals for days. The ultimate recipe for anyone who is busy but still wants to eat healthy. This Moroccan Chickpea and Couscous Soup is just that. It’s so flavorful from the Moroccan spices and also has a nice balance of ingredients to make it a full meal in one.
What is couscous?
Before we dive into the recipe, I wanted to make sure we’re all on the same page about couscous! Couscous is a tiny pasta made of wheat or barley. It’s a good source of plant based protein and is a an easy ingredient to swap for the place of other grains in many recipes. It’s mild in flavor so works well in dishes that are packed with flavor as it basically takes on the flavor of the dish.
Ingredients in Couscous Soup
- vegetables – onion, garlic, carrots, zucchini
- olive oil
- vegetable stock
- whole wheat couscous
- canned tomatoes and canned chickpeas
- spices – dried turmeric, cinnamon, cumin, dried ginger, sea salt and pepper
Prepping and Storing Couscous Soup
Like I said, I love prepping soup on the weekend so I have healthy lunches and dinners all week long. You can cook this soup in full and then store in air-tight containers in the refrigerator if you’ll be eating within five days. If you don’t think you’ll get through all of the soup in five days, you can also freeze it! After cooking, place in the container you plan to freeze it in but let it cool first in the refrigerator. Once cool, pop in your freezer and freezer for up to three months.Print
Moroccan Chickpea and Couscous Soup
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
- Yield: 8 large bowls 1x
- 1 tbsp olive oil
- 1 large onion, diced
- 3 garlic cloves, minced
- 1 cup diced carrots
- 3 zucchinis or summer squash, sliced
- 6 cups vegetable stock
- 1 28 oz can diced tomatoes
- 1 15 oz can of chickpeas, rinsed and drained
- 1 cup whole wheat couscous
- 1 tsp dried turmeric
- 1/2 tsp cinnamon
- 1/2 tsp cumin
- 1/2 tsp dried ginger
- 1 tsp sea salt
- 1/2 tsp ground black pepper
- Add olive oil to a large stock pot over med-high heat.
- Add in onions and sauté for 3 mins or until translucent.
- Add in garlic cloves and sauté for 1 more minute.
- Add carrots and zucchini/squash and top with vegetable stock and tomatoes.
- Stir in chickpeas and couscous and bring to a boil.
- Add in spices and salt and pepper.
- Once boiling, lower heat to simmer and allow to simmer for 40 mins uncovered.
- Serve warm or store in fridge for up to 1 week.
Like this post? Here are a few other soup recipes you might enjoy:
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