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Moroccan-Spiced Vegetable Soup with Couscous Recipe
Ben Carraoli

Moroccan-Spiced Vegetable Soup with Couscous Recipe

I recently made this Moroccan-Spiced Vegetable Soup with Couscous, and honestly, it felt like a warm hug in a bowl. The blend of spices filled my kitchen with the most comforting aroma. I love how hearty yet healthy this soup turned out. It’s packed with vibrant vegetables and fluffy couscous that soaks up all the flavor.
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Total Time 45 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • 2 tablespoons olive oil – adds richness and helps sauté spices perfectly
  • 1 medium onion chopped – builds a deep, savory base
  • 2 garlic cloves minced – fresh garlic gives a stronger flavor than pre-minced
  • 2 carrots sliced – adds natural sweetness and color
  • 2 celery stalks chopped – enhances the soup’s aromatic depth
  • 1 zucchini diced – soft texture that blends well into the soup
  • 1 can 14 oz chickpeas, drained and rinsed – protein-rich and hearty
  • 1 can 14 oz diced tomatoes – adds tanginess and body
  • 4 cups vegetable broth – forms the flavorful base; use low-sodium if possible
  • 1 teaspoon ground cumin – gives earthy warmth
  • 1 teaspoon ground coriander – adds citrusy spice notes
  • 1 teaspoon paprika – enhances color and mild smokiness
  • ½ teaspoon turmeric – brings a golden hue and subtle bitterness
  • ½ teaspoon cinnamon – adds a hint of warmth and sweetness
  • 1 cup couscous – quick-cooking grain that thickens the soup
  • Salt and pepper to taste – adjust carefully at the end
  • Fresh parsley or cilantro optional – for garnish and freshness

Method
 

  1. Heat olive oil in a large pot over medium heat. Add chopped onions and cook until soft and translucent. Stir in garlic and cook briefly until fragrant.
  2. Add carrots, celery, and zucchini to the pot. Stir everything together and cook for a few minutes. This helps the vegetables start softening and releases their natural flavors.
  3. Sprinkle cumin, coriander, paprika, turmeric, and cinnamon over the vegetables. Stir well so the spices coat everything evenly. Let them cook for about a minute to deepen their aroma.
  4. Pour in diced tomatoes and vegetable broth. Add chickpeas and stir everything together. Bring the mixture to a gentle boil, then reduce heat and let it simmer.
  5. Once the soup is simmering, stir in the couscous. Let it cook for about 5–10 minutes. The couscous will absorb liquid and thicken the soup nicely.
  6. Taste the soup and adjust salt and pepper as needed. Turn off the heat and let it sit for a few minutes. Garnish with fresh herbs before serving.

Notes

  • I always toast the spices slightly before adding liquid—it boosts flavor a lot
  • Don’t overcook the couscous, or it can become mushy
  • I like adding a squeeze of lemon juice at the end for brightness
  • Using fresh herbs instead of dried ones makes a noticeable difference
  • Letting the soup sit for 10 minutes before serving enhances the taste