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Soup with couscous

Soup with couscous

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If it's still cold weather and spring is waiting, I have prepared something warm and only good, especially when you are still cold ;;)

  • 1 onion
  • 2 -3 carrots
  • 2 potatoes
  • 1 zucchini
  • 2 chicken wings
  • salt
  • pepper
  • 2 tablespoons olive oil
  • cous-cous
  • 1 or optional
  • how much water it contains
  • parsley

Servings: 4

Preparation time: less than 30 minutes

RECIPE PREPARATION Soup with couscous:

Peel and wash all the vegetables, cut into cubes, just peel the onion and cut it in half, then put it in a pot on the fire with water, add the olive oil, wash the chicken wings and put they are boiled, covered with a lid and left on the right heat for 20 minutes. Then season with salt and pepper to taste. Towards the end, add the couscous, leave it for 2-3 minutes and stop. If you want, you can straighten it with an egg and add parsley.

Good appetite!!!

Tips sites


You can also prepare cous-cous dumplings, soak them in water for 5 minutes, then bake them for a few minutes and leave them to cool, add an egg and mix everything well, form the dumplings and add at the end when the soup is ready.


I put the chicken wings to give a better taste to the soup, you can use any type of meat you want.

Ingredients Cauliflower couscous

1 small cauliflower (about 600-650 gr to have 500 gr bouquets left after cooking)
1 small carrot (optional)
1 large clove of garlic
1/2 teaspoon ground cumin
1/4 teaspoon chili flakes
1/4 teaspoon turmeric (optional)
1/8 teaspoon ground cinnamon
2 sharp clove knife tips
salt, black pepper
1/4 bunch of parsley
2 tablespoons lemon juice
50 gr golden raisins
35 gr fried cashews
4 tablespoons oil

Chicken soup with couscous

This soup is part of my personal project & # 82200 food waste & # 8221 and reuses a piece of breast from a whole chicken made in a slow cooker. This chicken was too big to eat at one meal, but too small to reach my chest for a whole meal. So, I decided to turn it into soup.


1 piece chicken breast
2 potatoes
2 carrots
1 celery
1 onion
1/2 red pepper
a few bunches of broccoli
a few bunches of cauliflower
green parsley
salt and pepper
1 cup of cous-cous (I got it from here)
chicken oil or lard or duck

In a 3.5 l pot, brown the onion with the pepper and the carrot until the onion becomes glassy and the pepper and the carrot begin to leave color. Add the potatoes, celery, spices and finally, broccoli and cauliflower. Boil until the vegetables are soft.
Remove a few vegetables with a whisk: preferably slices of carrots, cauliflower and broccoli.
Add to the meat in the soup, bring to the boil and pass it together with the remaining vegetables. Then add the couscous and let it boil for a few minutes. Put back the vegetables you took out earlier.
Great appetite!

Jesica recipe (Georgeta Zamfir): Salmorejo (cold cream soup) with couscous and poppy seeds

Jesica relied on the MasterChef preselections on a typical Spanish dish, which she learned in Seville, where she lived for 8 years: a cold soup with couscous and poppy seeds.

Peel a squash, grate it and squeeze the juice. from it), then add 2 cloves of cleaned garlic, slices of bread, about a teaspoon of salt, olive oil, vinegar and pieces of ice. All this is mixed for 5-7 minutes until we get a creamy consistency. This is the basic preparation. If we want to add something new, we divide the quantity into three equal parts, one part we leave as such, another part is seasoned with fresh mint, and the other with a piece of watermelon (previously cleaned of seeds and peel).

For cakes: put a glass of water in a bowl on the fire, with a little salt, when it starts to boil add the same amount of couscous (measure with the same glass), mix, turn off the heat and cover with a lid. After 10 minutes we put the cooked couscous in a bowl, to which I add the poppy seeds, the starch and a little cumin, knead it like a dough, then I put it on a plastic sheet, another one on top of it and with the help of a I stretch it out like a sheet about half a centimeter thick.

I use a cup-sized circle to cut them round. Grease them with a little olive oil and bake them in a preheated pan, not sticking to low heat for 30 seconds on each side. To mount the plate, I also need ham, which I cut into small cubes. I put the soup in bowls (about three quarters, not full), sprinkle the pieces of ham, decorate with a string of chives and a few drops of oil, and hang the cakes on the walls of the bowl.

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  • 2 medium eggplants
  • 1 onion
  • 100 ml broth
  • 100 g couscous (not to be confused with pasta that is found under this name)
  • Parsley
  • Salt pepper

Preparation for Eggplant stuffed with couscous, quick recipe, fasting

We prepare the eggplant

Wash the whole eggplants and cut them into two pieces. Peel a squash, grate it and chop it finely.

Sprinkle a little salt in the hollow eggplants and set them aside.

Cut the onion and season it with eggplant pieces, add the broth and season with salt and pepper.

Boil the couscous in salted water. Strain the couscous and mix with the onion sauce, eggplant and broth and chopped parsley.

Wash the eggplant with the bitter juice left and dab them with napkins.

Fill the eggplants and put them in the preheated oven at 180 degrees for 30 minutes or until slightly browned.

Serve cold or hot, with fresh parsley on top.

Choose equal, not too big, long eggplants that have a beautiful shape.
Good appetite .

The average grade given by the jury for this recipe is 8.25.

Recipes with Gina Bradea & raquo Recipes & raquo Eggplants stuffed with couscous, quick recipe, fasting

Ratatouille with cous-cous

Ratatouille is a vegetable dish, a traditional stew from the Provence region, France. We can also call it pots, no one is upset, I am convinced. It is such a fragrant food that even the little ones will eat it with great appetite, to the joy of their mothers. Besides the fact that it is tasty, it also looks very good, the vegetables used offering an appetizing chromatic. I don't want to sound like I'm talking academically, that's the way it is and it's so easy to turn a "pretentious" recipe into a "friendly" one!

Next to the delicious ratatouille, I chose to prepare a super simple garnish with couscous, just to highlight all the flavors of the vegetables. On the other hand, couscous is prepared super fast, you can't help but love it. Whenever you need a quick gasket, couscous can get you out of a dead end.

Ratatouille with couscous - Everything you need to know about the recipe

  • Vegetables can be placed in a spiral-shaped tray, alternating eggplant slices with zucchini slices, but they can just as well be placed without following an order or symmetry, simply. After all, we're talking about a stew.
  • Ratatouille is a food that can be served both hot and cold. It is super tasty in both variants. In summer, we like to add a teaspoon of cold yogurt on top.
  • Couscous chickpeas can be replaced with green peas or lentils (of any color)

What is NUTRIPORTIA? - the plate that helps you prepare meals for your family!

    , a Nestle concept, gives us inspiration for the little ones' daily meals.
  • We find out the right quantities from each food group for the 2 main meals of the day: lunch and dinner.
  • The plate is divided into 3 parts: half with vegetables / greens, a quarter with protein-rich foods and a quarter with cereals / pasta / rice / carbohydrates.
  • On the edge of the plate you will find recommendations for other food groups (fruits, oil, nuts, water, dairy).
  • It is designed for children between 4 and 12 years old.
  • NUTRIPORTIA is always complemented by an hour of exercise every day, for a healthy and balanced lifestyle!

Ingredients for 2 servings of Ratatouille with couscous

  • 1 large eggplant
  • 1 zucchini
  • 3 tomatoes
  • 2 tablespoons olive oil
  • a finely chopped onion
  • 3 cloves garlic
  • 1 red pepper
  • 1 yellow pepper
  • MAGGI Type Two to taste
  • 450g diced tomatoes in its own juice
  • finely chopped green parsley
  • 300g drinking beans or green peas (protein for garnish)

Preheat the oven to 190˚C. We cut the eggplant, the zucchini, the tomatoes into thin slices. We place them in a large tray on baking paper.

To prepare the sauce, heat the olive oil in a large pan. Saute onions, garlic, finely chopped peppers until soft, about 10 minutes. Add the diced tomatoes in your own juice, season to taste with MAGGI Type Two. Let it boil for a few minutes. At the end, remove from the heat and add the finely chopped parsley. We mix.

Pour the sauce into the pan, over the vegetables. Cover the tray with aluminum foil and bake for 20 minutes. After 20 minutes, remove the foil and bake another 15-20 minutes, without foil.

For the cous-cous garnish, put a cous-cous cup in a bowl. Pour over 2 cups of hot water, season to taste, mix. Leave the bowl covered for 15-20 minutes or until the couscous is swollen and no longer liquid. We loosen it with a fork before serving. We can serve the couscous mixed with chickpeas or we can serve the natural chickpeas separately.

For the arrangement in the plate - please tell me if we put 50% ratatouille, 25% cous-cous and 25% chickpeas or 50% ratatouille and 50% cous-cous mixed with chickpeas. Also try the Chicken Breast stuffed with spinach recipe (click on the title to access the recipe).


  • 100 gr Kaizer (or bacon)
  • 2 salads (mine were quite small)
  • 3 cloves of garlic
  • 1 knor of vegetables
  • 200 ml of water
  • 300 ml cold milk
  • salt, pepper, oil
  • 3 eggs

Cut the kaizer into small pieces (bacon, bacon) and fry in a little oil.
Remove from the heat and add 3 cloves of crushed garlic.
Wash the lettuce, strain it, cut narrow strips, add it next to the kaizer and cook for a few seconds.
Add about 200 ml of water, boil for a few minutes and add 300 ml. cold milk and a cube of vegetable knor.
Meanwhile, make an omelet from 3 eggs, which will also be cut into strips and finally inserted into the soup.
If necessary, salt and pepper to taste.
If you want sour, you can add lemon juice (or vinegar) after the soup has stopped boiling so as not to cheese.

PS. This amount is enough for 3 people.
As I mentioned, my salads were quite small.
For several servings, double the quantities.
I will come back with other variants of lettuce soups / soups.
This version of soup was suggested to me by a friend, Hota Risti Ana Maria, whom I thank.
Good appetite.
If you liked it, share the recipe with your friends.

  • 100 gr Kaizer (or bacon)
  • 3 salads
  • 3 cloves of garlic
  • 1 knor of vegetables
  • 2 l water
  • 3 yolks
  • 200 gr cream
  • salt, pepper, oil
  • green dill
  • the egg whites from the 3 eggs + 1 whole egg
  • 2 tablespoons polenta flour
  • salt pepper

Cut the kaizer into small pieces (bacon, bacon) and fry in a little oil.
Add 3 cloves of crushed garlic and cook for a few seconds. (beware burnt garlic is toxic).
Add 2 l of water and when it boils, add the washed lettuce, cut into narrow strips and a cube of vegetable knor.
Meanwhile, make an omelet from the remaining egg whites + 1 whole egg in which you put 2 tablespoons of corn flour, salt, pepper.
Rub the yolks with 4-5 tablespoons of cream, dilute with 2 tablespoons of water from the soup pot.
Remove the soup from the heat and add the diluted egg yolks and diced omelette.
Sprinkle with green dill.
If necessary, salt and pepper to taste.
If you want sour, you can add lemon juice (or vinegar) after the soup has stopped boiling so as not to cheese.

This version of soup was suggested to me by Gabriela Boroș, whom I thank.
Good appetite.
If you liked it, share the recipe with your friends.

  • 4 large tomatoes
  • 1 ½ cup vegetable soup
  • ½ dry red cup (without oil)
  • 1 cane couscous negatit
  • ¼ cup grated cheese (mozzarella sau)
  • ¼ cup freshly chopped basil
  • 2 teaspoons fresh, chopped mint leaves
  • ¼ tablespoon black pepper

Preheat the oven to 190 degrees Celsius. Cut the tomatoes in half, remove the pulp carefully and set aside the contents. Dry the tomatoes well with a paper kitchen towel.

Put the vegetable soup and dried tomatoes in a pan and let them simmer until they start to boil. Take the pan off the heat and put the couscous in it. Cover with a lid and let stand 5 minutes. Then add the cheese, basil, mint and pepper. Then pour the pulp back into the tomato cavity with the rest of the composition.

Put the tomatoes in an oil pan, in the oven, for 15 minutes. Tomatoes should still be strong and maintain their shape.

Tuna couscous salad

This tuna couscous salad is super easy to make and extremely delicious. I highly recommend it.

Ingredients (4 servings):

  • 190 g couscous
  • 300 ml of hot water
  • ½ large onion or a smaller onion
  • Lemon juice
  • 150 g canned tuna
  • 2 tomatoes
  • 150 g corn kernels
  • Chopped parsley
  • 3 tablespoons olive oil
  • salt

In a large bowl put the couscous and salt, mix with a spoon and then pour hot water on top. Cover with a lid (or with a plate / cling film) and let it sit like this for 10-15 minutes (it was ready for me in 10 minutes, but it depends on the type of couscous you use), then close the lid and let it cool.

When the couscous cools, peel the onion and finely chop it, wash the tomatoes and cut them into cubes, prepare the lemon juice.

When the couscous is cold, take a fork and turn it in a bowl so that we spread the couscous beans from each other, add all the other ingredients in the bowl and mix so that they are evenly distributed everywhere.

It goes cold served. Delicious!

You can find other delicious salad recipes here, you can find other quick recipes here or by accessing the label for 30-45 minutes.

Put the couscous in a bowl. Add the olive oil and the juice of half a lemon. Pour hot water or soup and cover with a lid. Let the couscous absorb all the water (about 10-15 minutes). After completely absorbing the liquid, mix with a fork to loosen the granules and become aerated.

Fill a pot with water, add 1 teaspoon of salt and bring to a boil. When the water starts to boil, add the freshly cleaned beans. Boil for 4-6 minutes. Drain the water and place the beans in a bowl of cold water and a few ice cubes. After the grains have cooled, drain well. Before using them in salads, the berries must be peeled from the top.

Fill a pot with water, add 1 teaspoon of salt and bring to a boil. When the water starts to boil, add the peas. Boil for 4 minutes. Drain the water and place the peas in a bowl of cold water and a few ice cubes. In this way we stop the cooking process. After the peas have cooled, drain well.

Put the cleaned beans and peas over the couscous. Add the grated peel of a lemon (be careful not to treat it), finely chopped mint, crushed garlic, salt and pepper. If you want, add more lemon juice, to taste.
This salad is perfect with a steak, but integrates perfectly with a vegetarian menu.