Ten Minute Couscous Soup

Nicole saw this recipe for couscous soup on www.101cookbooks.com and decided to give it a try. It was really easy and came out so good, she actually made it twice.  The recipe was tweaked to our liking; we left out the sun-dried tomatoes and put in less couscous and added peas and shrimp.

Ingredients:

• 7 cups of water
  
• 1/2 to 1 cube of Rapunzel Vegetable Bouillon with Sea Salt (the amount you use depends on how salty you want it...this bouillon is pretty much the best tasting I've ever had, we got it from Whole Foods)
  
• 3 tablespoons olive oil
  
• 1/2 cup of whole wheat couscous
  
• 1 1/2 cups cauliflower florets, cut into small pieces
  
• 1 1/2 cups broccoli florets, cut into small pieces
  
• 1/2 cup of green peas
  
• 4 green onions, chopped
  
• ~20 shrimp, shelled and deveined (we used frozen cooked ones, optional)
  
• 4 pinches of crushed red pepper flakes
  
• garlic powder
• grated romano and/or parmesan cheese
  
• chopped sugar snap peas (optional)
  
• bean sprouts (the mung bean ones, like you get to put in pho, optional)
  

In a large pot, heat the water, bouillon,  red pepper flakes, garlic powder, and olive oil.  Once it has come to a boil, add the couscous and turn to low heat.  After two minutes, add the frozen shrimp (if you are having shrimp in it).  Wait about 1 minute, then add the broccoli, cauliflower, green peas, and green onions.  It will probably take about 2 more minutes for the vegetables to cook (you don't want them mushy, just no longer raw).  The final step is to put it bowls, top with the cheese, and if you'd like, the chopped sugar snap peas or bean sprouts.

We've also made this with red cabbage and cilantro instead of green onions.  It's pretty versatile and quick.

From YummyFood

From YummyFood