VEGAN, VEGETARIAN, NUT-FREE, GLUTEN-FREE
We are enjoying the last days of Winter weather…. Rather waiting for beautiful Spring weather 😆 I do not enjoy cold, my favorite seasons are Spring and Fall.
Nevertheless, the best way to embrace cold weather is by consuming a hot bowl of soup. We love one-pot soups in our home due to the fact that these soups incorporate a wholesome grain and makes it a meal by itself. Grains such as barley, lentils, couscous etc. absorb the added flavors and are perfect for soups. Pair the soup with something crunchy or a nice corn bread and dinner is done! The best way to describe the comforting nature of these soups – is comparing them to a ‘throw’ blanket while cuddling up on your sofa…. Warms you up instantly! 🤗
Putting such soups together is easy peasy these days with the InstantPot.
This soup has all of 6 ingredients and took under 30 minutes in the Instantpot. While I set the soup on the pot, I mixed the corn bread ingredients and baked it on a cast iron skillet. While they both were getting done, I even watched my favorite TV show Chopped! NO KIDDING !!
Today’s recipe pays ode to Moroccan flavors. This soup is spicy and adds another layer of warmth with its heat factor. Use harissa or any moroccan seasoning mixture for this soup. As always my go to place for spices is Penzey’s spices.
So what does it take for this amazing soup? ….. Aromatics such as onion and garlic. Seasonings such as basil and spicy harissa or any smoked spice mixture. Veggies such as carrots and peas. Bring them all together with a can of chopped tomatoes and vegetable broth. The grain used in this soup is Couscous.
Couscous is like a sponge, does not have any flavor of its own and absorbs all the aroma and taste of whatever you throw them into.
This soup was spicy, tangy and best of all very fulfilling.
Lets finish up the rest of the Winter days with warming soups as we welcome beautiful Spring!
Enjoy these other InstantPot one-meals soups –
Moroccon Couscous soup
- 1 small Onion finely chopped
- 3-4 pods Garlic sliced
- 1 tsp Basil dried spice
- 1 tbsp Harissa paste or smoked spice powder
- 1 cup mixed Veggies carrots, peas – diced
- 2 cups Vegetable stock
- 1 can diced Tomatoes if using fresh use 3 tomatoes
- 2 cups Couscous
- Start the InstantPot on Saute mode, add Olive oil for flavor
- Add the onions, garlic and seasonings and let the aroma steep
- Add the veggies, couscous, tomatoes and vegetable broth
- Cook with pressure for 8 minutes
- Let it cool down for 15 minutes before opening the InstantPot very carefully
- Serve with a slice of Corn bread