Whole Couscous with Vegetable-Rich Soup

Organic whole vegan couscous with a variety of vegetables, herbs and cooked chickpeas

  • Main DishesType
  • EasyDifficulty
  • 10 minPrep. Time
  • 8Serving/Unit


Whole wheat couscous, 1 kg
preferably organic - quinoa is also possible
Pumpkin, 2-3 cups
cut into cubes
Carrot, 3 medium units
peeled and coarsely chopped
Zucchini, 4 medium units
unpeeled and coarsely chopped
Onion, 1 medium unit
Potato, 4 medium units
coarsely chopped into quarters
Sweet potato, 1 medium unit
coarsely chopped
Coriander, 1/4 bunch
Dill, 1/4 bunch
Parsley, 1/4 bunch
Celery leaves, 1/4 bunch
Chickpea, 2½ cups
already cooked
Hawaij for soup, 1½ flat tablespoons
without flavor enhancers
Atlantic sea salt, 3 flat teaspoons
to taste
Black pepper, 1 flat teaspoon
to taste
Water, as needed


1. Prepare the couscous according to the manufacturer's instructions.
2. Put all the vegetables and spices in a pot and cover with water.
3. Cook over medium heat for about 25 minutes.
4. Serve everything together in a bowl.
5. Bon appetite (:

Total time: 30-60 min

The nutritional value does not include the celery leaves. A large 7 L pot comes out.

Nutritional Values Serving/Unit 100 Grams
Calories 724 cal 141 cal
Proteins 24 g 5 g
Carbohydrates 150 g 29 g
Fat 3 g 1 g
The nutritional values appearing on this website are intended to provide general information only, and do not constitute a recommendation, a substitute for consulting a specialist or receiving medical advice.
Orit Tarragano Recipe by Orit Tarragano
Whole Couscous with Vegetable-Rich Soup
Vegan and delicious couscous