Vegetarian Berkoukes Soup
Warm, hearty, and packed with nourishing ingredients, Vegetarian Berkoukes Soup is a North African-inspired comfort dish that will delight your taste buds and warm your soul. This unique recipe features berkoukes—large couscous pearls that add a satisfying texture—combined with tender chickpeas and a medley of fresh vegetables like zucchini, carrot, and celery. Infused with aromatic spices like cumin and coriander alongside rich tomato paste, every spoonful is brimming with vibrant, earthy flavors. Finished with a drizzle of olive oil, a sprinkle of fresh parsley, and a squeeze of tangy lemon, this wholesome soup is perfect as a comforting dinner, a healthy lunch, or a nourishing meal prep option. Ready in about an hour, it’s ideal for serving a crowd or as a leftover-friendly dish that only gets better with time. Vegetarian, protein-packed, and crowd-pleasing, this recipe is sure to become a staple in your weekly rotation.
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Recipe Information
Ingredients
- 200 g Berkoukes (large couscous)
- 2 tablespoons Olive oil
- 1 large Onion, finely chopped
- 1 medium Carrot, diced
- 2 sticks Celery stalk, diced
- 1 medium Zucchini, diced
- 2 cloves Garlic, minced
- 400 g Canned chickpeas, drained and rinsed
- 2 tablespoons Tomato paste
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 1 liter Vegetable broth
- 1 Bay leaf
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh parsley, chopped
- 1 Lemon, cut into wedges
Instructions
Rinse the berkoukes (large couscous) under cold water and set aside to drain.
In a large pot, heat the olive oil over medium heat. Add the chopped onions and sauté for about 5 minutes until they are soft and translucent.
Add the diced carrot, celery, and zucchini to the pot. Stir well and cook for another 5 minutes.
Add the minced garlic and chickpeas to the vegetables and stir occasionally, cooking for an additional 2 minutes.
Mix in the tomato paste, cumin, and coriander, stirring to coat the vegetables and chickpeas evenly in the spices.
Pour in the vegetable broth and add the bay leaf, salt, and black pepper. Stir well to combine all ingredients.
Bring the soup to a boil, then reduce the heat to low and let it simmer for 20 minutes.
Add the rinsed berkoukes to the pot. Stir well and let the soup continue to simmer for another 15-20 minutes or until the berkoukes are tender and the soup has thickened.
Remove the bay leaf from the soup before serving.
Ladle the soup into bowls and garnish with chopped fresh parsley. Serve with lemon wedges on the side for an added zing.
Nutrition Facts
Calories |
2101 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.8 g | 64% | |
| Saturated Fat | 8.1 g | 40% | |
| Polyunsaturated Fat | 5.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6339 mg | 276% | |
| Total Carbohydrate | 347.9 g | 127% | |
| Dietary Fiber | 59.5 g | 212% | |
| Total Sugars | 54.3 g | ||
| Protein | 78.6 g | 157% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 654 mg | 50% | |
| Iron | 21.1 mg | 117% | |
| Potassium | 5405 mg | 115% | |
*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.
