Couscous Soup (now with leeks)

The 10 Minute Couscous Soup is definitely a favorite of mine (as it is quick, really tasty and requires very few ingredients), so I decided to make a batch with some of the ingredients that arrived in our first CSA shipment.

Ingredients:

• 5 cups of water
• 2 cups cauliflower florets, cut into small pieces
• 1 cup of whole wheat couscous
• 1/2 cup of finely sliced Leeks
• 1/4 cup of chopped cilantro
• 2 tablespoons olive oil
• 1 teaspoon butter
• 1 cube of Rapunzel Vegetable Bouillon with Sea Salt
• 3 pinches of crushed red pepper flakes
• grated romano and/or parmesan cheese
• juice of 1/4 of a lemon

I started by sauteing the crushed red pepper, butter, olive oil and leeks in the pot. Once the leeks were soft I added the bouillon and water. Once the water had come to a boil I turned off the heat, added the couscous and half of the cilantro. After about 2 minutes, I added the cauliflower with the rest of the cilantro and lemon juice. I let this sit another 2 minutes or so, and the served it with a pinch of the grated cheese on top

The leeks and butter added a little bit richer flavor which was really good on a raining night.