Nut-Free Berkoukes Soup
Warm, comforting, and completely nut-free, this Berkoukes Soup is a delightful take on Algerian-inspired cuisine that’s perfect for a hearty meal any time of year. Featuring pearl couscous (Berkoukes), tender chickpeas, and an array of fresh vegetables like carrots, zucchini, and celery, this recipe blends aromatic spices such as cumin, coriander, turmeric, and paprika for a rich and vibrant flavor profile. Simmered in a savory chicken or vegetable broth, this wholesome soup is both satisfying and family-friendly, accommodating nut-free dietary needs with ease. Finished with a sprinkle of fresh parsley and a zesty squeeze of lemon, it’s an easy, healthy dish that’s sure to please your palate. Ready in just one hour, Nut-Free Berkoukes Soup is the ultimate comfort food for six, packed with protein and texture. Perfect for cozy nights or as a flavorful meal prep option!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium, diced onion
- 2 medium, sliced carrots
- 2 sliced celery stalks
- 4 minced garlic cloves
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon paprika
- 0.5 teaspoon ground turmeric
- 15 ounces canned chickpeas
- 2 tablespoons tomato paste
- 6 cups chicken or vegetable broth
- 1 cup pearl couscous (Berkoukes)
- 1 medium, diced zucchini
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup, chopped fresh parsley
- 1 cut into wedges lemon
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and sauté for about 5 minutes until translucent.
Stir in the sliced carrots and celery, cooking for another 5 minutes until they begin to soften.
Add the minced garlic, ground cumin, ground coriander, paprika, and turmeric to the pot. Stir the spices until they are well combined with the vegetables.
Drain and rinse the canned chickpeas, then add them to the pot along with the tomato paste.
Pour in the chicken or vegetable broth and bring the mixture to a boil.
Reduce the heat to a simmer and stir in the pearl couscous (Berkoukes) and diced zucchini.
Season with salt and black pepper.
Cover the pot and let the soup simmer for 20-25 minutes, or until the couscous is tender.
Once cooked, adjust the seasoning if needed and stir in the chopped fresh parsley.
Serve the soup hot with lemon wedges on the side for a refreshing squeeze before eating.
Nutrition Facts
Calories |
1811 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.2 g | 54% | |
| Saturated Fat | 7.0 g | 35% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 11157 mg | 485% | |
| Total Carbohydrate | 296.9 g | 108% | |
| Dietary Fiber | 45.7 g | 163% | |
| Total Sugars | 55.1 g | ||
| Protein | 64.7 g | 129% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 648 mg | 50% | |
| Iron | 15.1 mg | 84% | |
| Potassium | 4293 mg | 91% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
