Mushroom Couscous Soup Recipe

Ever wondered how a simple blend of veggies and couscous can become your new go-to comfort dish? Let me take you on a cozy culinary journey with my favorite hearty vegetable couscous soup recipe!

I adore making cozy dishes, so you can imagine how much I love creating this Mushroom Couscous Soup. It has some of my favorite flavors—earthy, zesty, and bright—thanks to the nutritious mushrooms, carrots, and celery in it, combined with (Mary’s favorite) garlic (and plenty of it), thyme, and a touch of cumin, a secret ingredient that gives it depth.

The couscous provides another layer of yumminess, with its deceptively noodle-like texture (it really is just tiny pasta; it isn’t couscous). Finish this off with a squeeze of lemon juice and a handful of fresh parsley, and you have a perfect bowl of refreshing soup.

Ingredients

• Olive Oil: Rich in healthy fats, supports heart health.
• Mushrooms: Low-calorie, contains B vitamins, and antioxidants.
• Onion: Adds flavor, a good source of vitamin C, and fiber.
• Garlic: Boosts immune system, adds depth to soup flavor.
• Carrot: Provides sweetness and is high in beta-carotene.
• Celery: Low-calorie, adds crunch, high in vitamin K.
• Couscous: Provides carbohydrates, quick-cooking and mild flavor.
• Parsley: Freshens dish, rich in vitamins A, C, and K.
• Lemon Juice: Enhances flavor with acidity, high in vitamin C.

Ingredient Quantities

• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 8 ounces mushrooms, sliced
• 1 carrot, diced
• 1 celery stalk, diced
• 1 teaspoon dried thyme
• 1 teaspoon ground cumin
• 4 cups vegetable broth
• 1 cup couscous
• Salt and pepper, to taste
• 2 tablespoons chopped fresh parsley
• Juice of 1 lemon

How to Make this

1. Place a large pot on medium heat and add the olive oil.

2. Combine the onion with the oil and sauté until the onion is translucent.

3. Add the minced garlic and cook for 1 more minute, or until the smell is pleasant.

4. Include the sliced mushrooms, the finely chopped carrots, and the diced celery in the pot. Cook these ingredients in the pot for about 5-7 minutes, until they have softened and reached the desired tenderness.

5. Add the dried thyme and ground cumin, and stir to mix thoroughly.

6. Add the mixture. Bring to a boil.

7. Put the couscous in the pot, turn the heat down to low, and cover.

8. Simmer for roughly 10 minutes or until the couscous has reached a tender state.

9. Season the soup with salt and pepper to taste, and stir in the chopped fresh parsley.

10. Take it off the heat and mix in the juice of 1 lemon before you serve it. Savor it while it’s still hot.

Equipment Needed

1. Large pot
2. Stove
3. Wooden spoon or spatula
4. Cutting board
5. Chef’s knife
6. Measuring spoons
7. Measuring cups
8. Citrus juicer or manual juicer

FAQ

• Can I use different mushrooms?Certainly! You can replace them with your preferred kinds, like cremini or shiitake.
• Is it possible to make this recipe gluten-free?Sure, just swap the couscous for quinoa or any gluten-free grain you prefer.
• How can I add protein to this soup?Incorporate chickpeas, lentils, or tofu into your meals to up the protein content. You can also try adding these to salads.
• Can I make this soup ahead of time?Prepare the soup and keep it in an airtight container in the fridge for as long as three days.
• What can I use instead of vegetable broth?You can replace the chicken broth with water that has been seasoned to add flavor.
• How can I adjust the seasoning?Before serving the soup, taste it. If it needs more salt, add salt. If it needs more pepper, add pepper. If it needs more lemon juice, add lemon juice.
• Can this soup be frozen?Indeed, you can freeze the soup, but leave out the couscous. When you’re ready to enjoy the soup, reheat it, and then stir in freshly cooked couscous for an amazing-textured soup.

Mushroom Couscous Soup Recipe Substitutions and Variations

Mushrooms:
Swap in equal amounts of zucchini or bell peppers for a unique texture and taste.
Vegetable broth:
Substitute chicken broth or mushroom broth for different depth of flavor.
Couscous:
Substitute quinoa or orzo for a different texture from a grain. Or, use them instead of barley in your next batch of grain bowls. Quinoa’s slight nuttiness and orzo’s pasta-like chew make them perfect ingredients for the next dish you want to grainify.
Olive oil:
Substitute with avocado oil or canola oil.
Fresh parsley:
Use fresh cilantro or basil instead of the stated herbs to get a brighter and more herbal taste to your dish. These substitutes will really bring something different to the dish while still allowing it to maintain a similar fiber and nutrient profile as the original recipe.

Pro Tips

1. Sauté Techniques When sautéing the onions, make sure to do so over medium heat to allow them to cook evenly without browning too quickly. This will help develop a sweeter, more complex flavor as they become translucent.

2. Layered Seasoning Add a pinch of salt when cooking the vegetables. This helps draw out moisture and enhances the flavor at each step of cooking, rather than just salting at the end.

3. Mushroom Preparation Before adding mushrooms, ensure they are dry, as they absorb water and will steam instead of sauté if wet. For deeper flavor, let them brown slightly before stirring.

4. Couscous Cooking To achieve light and fluffy couscous, make sure not to overcook it. Be precise with the timer and fluff it with a fork after it’s cooked to separate the grains.

5. Enhance Freshness For an extra kick, consider adding a small amount of lemon zest with the lemon juice at the end. This will amplify the citrus notes and give the dish a fresh, zingy finish.