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Vegetable Soup with Couscous Spices

Vegetable Soup with Couscous Spices

This recipe is ready in no time. You don’t even need to sauté the ingredients at the beginning- you can just chop up the vegetables and add them as you go along.


  • 8 cups chicken or vegetable stock
  • ¼ cup tomato or Turkish chili paste
  • 8 cups vegetables of your choice*
  • Salt and pepper, to taste
  • 2 Tbsp Couscous spices, ground
  • ½ cup olive oil
  • 1 cup cooked lentils
  • 1 cup cooked chickpeas
  • 1 pinch saffron (optional) or 1 Tbsp paprika


  • Cilantro, chopped
  • Lemon wedges
  • Toasted cumin
  • Harissa


  1. 1

    In a large pot, bring the stock to a boil. Add the tomato paste.

  2. 2

    Chop the vegetables then begin adding the ones with the longest cooking times to the stock, and continue add them one at a time as the soup simmers along.

  3. 3

    Add the salt, pepper, and couscous spices. Mix well and let simmer over medium heat for 20 minutes.

  4. 4

    Add the olive oil, lentils, chick peas, and saffron. Cook for an additional 10 minutes or so.

  5. 5

    Serve with the garnishes.

* Turnip, potatoes, tomatoes (fresh or canned), onion, cabbage, celery, broccoli, leek, zucchini, squash, etc.