Cooked - Shelly's Couscous Soup

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Shelly's Couscous Soup

1.0

¼ cup (60 ml) vegetable oil

3 white onions, cut into 1-inch cubes

3 chicken legs, with skin and bones

½ butternut squash, skinned and seeded, cut into 2-inch cubes

4 carrots, peeled and cut into 2-inch cubes

4 medium Yukon gold potatoes, peeled and cut into 2-inch cubes

4 zucchini, cut into 2-inch cubes

2 large hothouse tomatoes, in half and grated, skins discarded

1 tablespoon turmeric

2½ tablespoons salt

14 cups (3.3 litres) water

1 kilogram (1,000 grams) plain couscous

1 tablespoon salt

¼ cup (60 ml) vegetable oil

4¼ cups (1 litre) hot water

Heat the vegetable oil on medium-high heat in a very deep 12-quart pot.
Add the onions and sauté for 2 to 3 minutes.
Add the chicken legs and cook on each side until browned, about 2 minutes.
Add the squash, carrots, potatoes, zucchini, tomatoes, turmeric, salt and water.
Stir well, cover the pot and bring to a boil.
Reduce the heat to low and continue cooking for about 1 hour.
Optional: remove the chicken from the pot, pull the meat off the bones and place it back into the soup; discard the skin and bones.
Place the couscous in a microwave-safe dish.
Add the salt, vegetable oil and hot water.
Mix well and cook in the microwave for 5 minutes.
Fluff the couscous with a fork.
Spread the couscous in a really large serving bowl.
Ladle the soup and vegetables on top.

Course🍽️Main Course

Diets🥩Carnivore...

Category🍲Soup

CuisineMediterranean

Occasions📆Everyday👨‍👩‍👧‍👦Family Meal

Season🔁Year-round

DifficultyMedium ⏰ 1h

Created 2 weeks ago

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