Legume soup and couscous
Legume soup and couscous

Hey everyone, hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, legume soup and couscous. One of my favorites food recipes. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Legume soup and couscous is one of the most favored of current trending meals in the world. It is easy, it’s quick, it tastes yummy. It is appreciated by millions daily. Legume soup and couscous is something which I have loved my entire life. They’re fine and they look fantastic.

Hi everyone, I love your feedbacks. What recipe should I try next? I love trying new recipes: African , Caribbean and Southern recipes.

To begin with this particular recipe, we must prepare a few components. You can cook legume soup and couscous using 11 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make Legume soup and couscous:
  1. Take Carrots
  2. Prepare Plump
  3. Prepare Onions
  4. Get Cabbage
  5. Make ready Mix spices
  6. Make ready Tomatoes and bonnets
  7. Prepare Garlic and ginger
  8. Take Protein of choice
  9. Prepare Water and couscous
  10. Make ready Veg.oil
  11. Take Cucumber

I will make this often both with couscous and without. UPDATE: I have made this soup quite often now with varying ingredients (whatever I had on hand) and I really really love this recipe. This soup has a nice thick consistency that is nice and flavorful. A perfect blend of vegetables, legumes and grains.

Instructions to make Legume soup and couscous:
  1. Wash meat,then boil till soft,add salt knorr chicken,ginger and garlic while boiling. Dont forget to use white veniger or lemon to wash d chicken(if u r using chicken) to remove all d unwanted chicken odour.
  2. After boiling, then heat ur oil in a pan and fry the meat till golden brown,then set aside.
  3. Wash all ur veggies into moderately big sizes and set aside. Use veniger to wash the cabbage in order to do away with that cabbage odour. U shld always use soup in washing ur veggies, set aside
  4. Blend ur tomatoes and co,pour in the oil use for frying the meat,add garlic and ginger,then fry as desire, when it's done,then add carrots,allow it to simm6for 5mins,then add all the other vegetables then add ur meat stock and cover for only 2-3mins then add the pumpkin,pls cook d pumpkin separately first,then mash it to make a paste,then pour in the soup nd stir for thickening, and cover allow to cook for like 7mins
  5. The measurement of the couscous shld be equal to the water,as in 1-1. Get a clean pot,add water,little oil,salt and onions. The onions should be cut very tiny.when its boils,off the heat,sprinkle the couscous all round,try and make it even when sprinkling to get a good texture. Cover and let it rest for 5-7mins. Then on the heat but very low,using a wooden spoon,keep turning it,u will notice it rising and will not stick to each water. Serve hot.Enjoy.

I personally do not like the texture of couscous when eaten like rice or pasta yet I LOVE this soup! Recipe from "Meal Lean i Yum!" The soup is directly inspired by a Persian soup called ash-e reshteh. As he says, it is the Iranian answer to minestrone. This is a soup that should be made to order, if it sits around the consistency changes and the vegetables get that over-cooked flavor no one likes. I like to use whole wheat couscous, which I've been seeing around more often lately.

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