Herb Chickpea Couscous Soup

Instructions

1. Prepare the Aromatics

   4 min hands-on10 min waiting

   • Finely chop the onions and thinly slice the garlic.
   • Heat butter and olive oil in a large saucepan over medium heat.
   • Add onions with a pinch of salt and sauté for about 10 minutes until softened and translucent.

2. Cook the Garlic

   5 min hands-on

   • Add sliced garlic to the onions and cook for another 5 minutes, stirring frequently.
   • Season with freshly ground black pepper.

3. Build the Soup Base

   3 min hands-on

   • Rinse and drain the chickpeas, then add them to the pan with couscous.
   • Pour in vegetable broth and stir to combine.
   • Add bay leaf and sprinkle in turmeric, stirring well.

4. Simmer the Soup

   2 min hands-on22 min waiting

   • Reduce heat to low and simmer for 20–25 minutes, stirring occasionally.
   • Taste halfway through and adjust seasoning with salt, black pepper, or lemon juice.

5. Prepare the Fresh Herbs

   3 min hands-on

   • Pick dill fronds and parsley leaves.
   • Roughly chop or leave whole as preferred.

6. Finalize the Soup

   1 min hands-on

   • Once couscous is tender, remove bay leaf.
   • Stir in freshly squeezed lemon juice.

7. Serve and Garnish

   2 min hands-on

   • Ladle soup into bowls and garnish with fresh dill and parsley.
   • Add a final crack of black pepper.
   • Cooking tips:
   • To enhance the umami flavor, consider adding a splash of soy sauce or a pinch of smoked paprika with the turmeric.
   • For a silkier texture, use a hand blender to partially blend the soup, leaving some whole chickpeas and couscous.
   • If you prefer a spicier kick, add a pinch of red chili flakes or cayenne pepper while sautéing the garlic.
   • Serve with warm crusty bread or a lemon wedge on the side for additional zest.