Spiced tomato & couscous soup recipe

Photo: Spiced tomato & couscous soup recipe

The Hummus blog: The home of hummus dips and traditional Middle Eastern food invites you to try Spiced tomato & couscous soup Recipe. Enjoy the Middle Eastern cuisine and learn how to make Spiced tomato & couscous soup.

Couscous and harissa are a great pairing in this good-value soup

Easy
Serves 4
Prep 10 mins
Cook 40 mins
Vegetarian

Ingredients

olive oil
1 large onion , chopped
2 carrots , diced
3 stalks celery , diced
2-3 tbsp harissa paste
1 tsp ground cumin
1 x 400g tin chopped tomatoes
2 tbsp tomato purée
500ml vegetable stock
1 x 400g tin chickpeas
2 tbsp couscous
½ small bunch parsley , chopped

Method

Heat 1 tbsp oil in a large pan and cook the onion, carrot and celery for a few minutes until softened. Add the harissa and cumin and stir. Tip in all the other ingredients except the couscous and stir well, then cover and simmer for 30 minutes. Add the couscous and simmer for another 5 minutes.

Stir in the parsley before serving.

Nutrition Per Serving

186 kcalories, protein 7.9g, carbohydrate 25.5g, fat 6.6 g, saturated fat 0.6g, fibre 6g, salt 1.99 g

Recipe from olive magazine, June 2010. 

More recipes from the hummus blog:

Authentic Moroccan Soup
Lentil Vegetable Soup
Moroccan Spiced Chickpea Soup
Moroccan spiced lamb and couscous
Moroccan meatballs with couscous
Marinated beef fillet rolled in fresh herbs 

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Ramadan Salad & Soup Recipes - Ramadan Salad & Soup for 2012

The Hummus Recipes Kitchen invites you to try our best collection of Ramadan Salad & Soup Recipes for 2012.

Salad  Recipes
 

Parsley Tabbouleh
Tabouli Salad
Tabouleh
lebanese Fattoush
Fattoush Salad
Chickpea Fattoush
FATTOUSH
Green couscous with broad beans, dill and pistachios
Pomegranate tabouli
Pomegranate Molasses Salad
Pasta Salad with Mediterranean Vegetables
Cracked wheat Salad with pomegranates syrup
Fattoush with sumac chicken
Middle Eastern chickpea & vegetable salad
Pasta salad with tahini dressing
Chargrilled vegetable & pita salad with feta & dukkah
Eggplant, capsicum & burghul salad
Spiced Moroccan Salad
Shepherd's Salad
Aubergine or Eggplant Salad
Pomegranate, feta, cucumber and mint salad 
Lebanese Fattoush Salad with Grilled Chicken
Tahini & yogurt potato salad
Lebanese Fattoush Salad
Lebanese Bread Salad
Toasted Pita and Bean Salad
Lentil Tabbouleh
Cucumber Yogurt Salad
Chicken tabbouleh
Lentil & tomato salad with garlic lebanese bread
Raheb Salad
Falafel tabbouleh with lemon yogurt
Lebanese Potato Salad
Tabouli
Salata
Potato Salad
Salatit El Rahib
SALATIT EL MALFOUF - Cabbage Salad

Soup Recipes

Roast chicken soup
Lamb and Brown Rice Broth
Kofta Spring Season Soup
Light Lentil Soup with Minced Beef
Frike with Meat Balls and Vegetable Soup
Authentic Moroccan soup
Herbs and Grains Soup
Lemon, lentil and spinach soup
Cream of pumpkin and honey soup
Moroccan lamb harira
Yakhnet Batata
Moroccan chicken, carrot and chickpea soup
Middle Eastern-style lentil & spinach soup
Lebanese Lentil Soup
Moroccan Vegetable Soup (Chorba)
Moroccan Chickpea and Lentil Soup
Moroccan Harira Soup
Kofta and Vegetables Soup
Addas bi Hamod
Lentil Soup - Shourabat Adas
 
Source Lebanese Recipes

Save and share Ramadan Salad & Soup Recipes for 2012

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Authentic Moroccan Soup Recipe

Photo: Authentic Moroccan Soup recipe

The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Recipes) invites you to try Authentic Moroccan Soup Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Authentic Moroccan Soup.  

Recipe facts:
Takes: 20 mins to prepare and 45 mins to cook
Makes: 4 

Ingredients

200g lamb neck fillet, cut into small dice
50ml olive oil
1.6l light lamb stock
50g split lentils, soaked in water overnight then drained
1 large carrot, peeled and finely diced
1 onion, finely chopped
2 cloves garlic, minced
1 bay leaf
1tsp paprika
1tsp ground cumin
1tsp ground cinnamon
400g canned chickpeas, drained
400g canned chopped tomatoes
salt
pepper
1tbsp coriander, finely chopped
sprigs of coriander leaves, to garnish
1tbsp extra-virgin olive oil, to garnish

Heat the olive oil in a large, heavy-based saucepan over a medium heat. Sweat the onion, carrot and garlic for 6-7 minutes, stirring occasionally, until softened. Add the spices and stir well, cooking for a further minute. Add the chickpeas, lentils, chopped tomatoes, diced lamb and stock to the saucepan along with the bay leaf.

Bring to the boil then reduce to a gentle simmer. Cook for 25-30 minutes until the chickpeas, lentils and lamb are soft and tender. Adjust the seasoning as necessary and discard the bay leaf.

Spoon into soup bowls and garnish with a drizzle of the extra-virgin olive oil and a sprig of coriander leaves before serving.

Source: TESCO realfood 

More recipes from the hummus blog:

Lentil Vegetable Soup
Moroccan Spiced Chickpea Soup
Moroccan spiced lamb and couscous
Moroccan meatballs with couscous
Marinated beef fillet rolled in fresh herbs
Barbecued salmon with lemon and herbs

Save and share Authentic Moroccan Soup Decipe

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Lentil Vegetable Soup Recipe

Photo: Lentil Vegetable Soup Recipe

The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Recipes) invites you to try Lentil Vegetable Soup Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Lentil Vegetable Soup. Lentils and vegetables team up to make a deliciously filling soup.

Preparation time: 20 minutes
Cooking time: 25 minutes
Yield: 0

Ingredients

2 carrots, sliced
1 stalk celery, diced
1 onion, chopped
3 cloves garlic, finely chopped
1/2 teaspoon ground cumin
2 tablespoons olive oil
6 cups chicken broth
1 can diced tomatoes (14oz)
1 cup red lentils
2 bay leaves
1 sprig fresh thyme
1/2 cup chopped flat-leaf parsley
Red wine vinegar to taste
Olive oil to taste
salt and pepper

Directions

In a saucepan over medium heat, soften the vegetables with the cumin in the oil. Season with salt and pepper. Add the broth, tomatoes, lentils, bay leaves and thyme. Bring to a boil, reduce the heat and simmer until the vegetables and lentils are tender, about 20 minutes. Remove the bay leaves and thyme sprigs. In a blender, purée until smooth. Add more broth if necessary. Add the parsley. Adjust the seasoning. Drizzle each serving with vinegar and oil.

Courtesy of Ricardo Larrivée - Ricardo and Friends
foodnetwork.ca

More recipes from the hummus blog:

Moroccan Spiced Chickpea Soup
Moroccan spiced lamb and couscous
Moroccan meatballs with couscous
Marinated beef fillet rolled in fresh herbs
Barbecued salmon with lemon and herbs
Rice and meat phyllo (Ouzi)

Save and share Lentil Vegetable Soup recipe 

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Moroccan Spiced Chickpea Soup Recipe

Photo: Moroccan Spiced Chickpea Soup Recipe

The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Recipes) invites you to try Moroccan Spiced Chickpea Soup Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Moroccan Spiced Chickpea Soup.

Total Time: 1 hr 10 min
Prep 10 min
Cook 1 hr 0 min

Yield: 6 servings

Level: Easy

Chickpeas seem to call out for Moroccan spices, so that's what they get here. I make this soup really chunky and hearty.

Ingredients

1/4 cup extra-virgin olive oil, plus more for garnish
1 large onion, medium diced
6 to 8 cloves garlic, pressed
1 teaspoon ground cinnamon
1 teaspoon ground cumin
1/8 teaspoon cayenne pepper
1 heaping teaspoon sweet paprika
1 (14.5-ounce) can chopped tomatoes
3 (15-ounce) cans chickpeas, drained and rinsed well
1 quart vegetable broth or reduced-sodium chicken broth
1 teaspoon sugar
Kosher salt
Freshly ground black pepper
1 (5-ounce) package pre-washed baby spinach

Directions

Heat olive oil in a large pot over medium-high heat. Add onion and garlic and saute until the onions begin to turn translucent; lower heat if browning starts to occur. Add spices and saute a minute or so. Add tomatoes, chickpeas, broth, and sugar. Season with a couple pinches of salt and 10 grinds fresh pepper. Stir well. Chickpeas should be just covered with liquid. If level is shy, add some water so the chickpeas are just covered.

Bring to a simmer, then lower heat to low and gently simmer for 45 minutes.

Remove soup from heat. Use a potato masher to mash up some of the chickpeas right in the pot. Stir in the spinach and let heat through until wilted, just a couple minutes.

Season again, to taste, with salt and pepper.

Serve soup, drizzled lightly with extra-virgin olive oil, if desired.

Recipe courtesy Dave Lieberman
Show: Good Deal with Dave Lieberman Episode: Wallet Friendly Weeknight Meals

More recipes from the hummus blog:

Moroccan spiced lamb and couscous
Moroccan meatballs with couscous
Marinated beef fillet rolled in fresh herbs
Barbecued salmon with lemon and herbs
Rice and meat phyllo (Ouzi)
Spice Rubbed Lamb Pops

Save and share Moroccan Spiced Chickpea Soup Recipe

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Herbs and Grains Soup Recipe - How to Make Herbs and Grains Soup

The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Recipes) invites you to try Herbs and Grains Soup Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Herbs and Grains Soup.

Ingredients

½ Kilo ground meat
1 Tbsp lemon zest
2 Tbsps chopped dill
Salt & pepper
2 Tbsps olive oil
1 onion, chopped
1 tsp garlic, finely chopped
½ cup soaked yellow lentil
½ cup soaked Egyptian rice
2 cup stock
1 Tbsp chopped mint
1 Tbsp chopped basil
1 Tbsp chopped parsley
1 Tbsp chopped coriander
1 Tbsp chopped spinach
1 tsp saffron
½ cup yogurt
2 Tbsp flour
1 Tbsp lemon juice

Method

• Mix ground meat with lemon zests and dill. Season with salt & pepper then shape into small balls.
• Put meatballs in the oven pan. Leave in the oven until totally cooked.
• Heat oil in a pan then add onion and garlic then lentil and rice and stir.
• Add stock to the mixture until boiling then reduce the heat and simmer until cooked.
• Add the meatballs and the herbs. Leave until simmering.
• Mix yogurt with flour, stir.
• Melt saffron in a teaspoon hot water then put over the yogurt, then add the mixture to the stock until start simmering and getting thick.
• Serve hot with lemon juice.

From Arabic Food Recipes

More Middle Eastern Recipes:

Chicken & Vegetables Soup
Yemeni Chicken with Potato in Oven
Lebanese Chicken and Potatoes
Middle Eastern Chicken Pot and Butter-Nut Couscous
Roast chicken with couscous & pine nut stuffing
10-minute couscous salad

Save and share Herbs and Grains Souprecipe

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Chicken & Vegetables Soup Recipe

The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Recipes) invites you to try Chicken & Vegetables Soup Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Chicken & Vegetables Soup.

Ingredients

4 cubed chicken breast
Salt and pepper
1 Tbsp minced ginger
1 cup flour
2 Tbsp oil or butter
1 onion, minced
½ cup carrot, small cubes
½ cup zucchini, small cubes
½ cup pumpkin, small cubes
½ cup green onion (white part)
4 cup meat or chicken stock
2 Tbsps peanut butter
¼ cup soft grated coconut
1 cup green onion stock for decoration

Method

• Wash chicken breast. Cut to an equally cubes. Season with salt, pepper and gingle.
• Season the flour with salt and pepper. Cover the chicken cubes with the flour. Get rid from extra flour.
• Heat the butter in a pan. Add the chicken. Stir it until change color (golden). Keep it aside.
• Put the onion in the same pan. Stir it for 3 min. Add the vegetables and the stock. Let until simmer.
• Add the chicken cubes again until cooked.
• Meanwhile, in another pan melt the peanut butter. Add coconut and the stock over medium heat until getting thick mixture.
• Add the peanut butter to the soup. Heat and let simmer again.
• Put the soup in the serving plate and decorated with the green onion.

More Middle Eastern Recipes:

Yemeni Chicken with Potato in Oven
Lebanese Chicken and Potatoes
Middle Eastern Chicken Pot and Butter-Nut Couscous
Roast chicken with couscous & pine nut stuffing
10-minute couscous salad
Summer couscous salad

Save and share Chicken & Vegetables Soup recipe

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