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A gray patterned bowl filled with fluffy Lemon Herb Couscous, garnished with a fresh parsley sprig and a lemon wedge.

Lemon Herb Couscous Soup

A vibrant and refreshing soup featuring light, fluffy couscous simmered in a fragrant lemon-infused broth with a generous mix of fresh herbs. This comforting yet bright soup makes for a perfect light meal or appetizer.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Soup
Cuisine: Mediterranean, Vegetarian
Ingredients Equipment Method Notes

Ingredients
  

For the Soup Base
  • 1 tbsp Olive Oil extra virgin
  • 1/2 cup Yellow Onion finely diced
  • 2 cloves Garlic minced
  • 4 cups Vegetable Broth low sodium
  • 1 cup Couscous uncooked, instant or quick-cooking
For the Flavor & Finish
  • 1 tbsp Lemon Zest from 1 medium lemon
  • 3 tbsp Lemon Juice freshly squeezed, from 1 medium lemon
  • 1/4 cup Fresh Parsley finely chopped
  • 2 tbsp Fresh Mint finely chopped
  • 1 tbsp Fresh Dill finely chopped (optional)
  • 1/2 tsp Salt or to taste
  • 1/4 tsp Black Pepper freshly ground, or to taste
  • 2 cups Baby Spinach optional, packed

Equipment

  • Large Pot
  • Cutting Board
  • Sharp Knife
  • Measuring Cups
  • Measuring Spoons

Method
 

Prepare the Aromatics
  1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced yellow onion and sauté for 3-5 minutes, until softened and translucent.
  2. Add the minced garlic to the pot and cook for another 1 minute until fragrant, being careful not to burn it.
Cook the Couscous
  1. Pour in the vegetable broth and bring it to a rolling boil over high heat.
  2. Once boiling, stir in the uncooked couscous. Immediately remove the pot from the heat, cover it tightly with a lid, and let it stand for 5 minutes, or according to package directions, until all the liquid is absorbed and the couscous is tender.
Finish the Soup
  1. Remove the lid and fluff the couscous gently with a fork. If using, stir in the baby spinach now, allowing the residual heat to wilt it slightly.
  2. Stir in the lemon zest, fresh lemon juice, chopped fresh parsley, fresh mint, and optional fresh dill. Mix everything thoroughly to combine.
  3. Season the soup with salt and freshly ground black pepper to taste. Adjust lemon juice or herbs if desired.
  4. Ladle the Lemon Herb Couscous Soup into bowls and serve immediately as a light lunch or a vibrant appetizer.

Notes

For an even heartier soup, you can add diced zucchini or cherry tomatoes along with the broth. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of extra broth if needed.