Vegetarian Moroccan Couscous Soup

A satisfying colorful healthy plate, full of vegetables and warm spices that will not make you miss the chicken and beef that day. The garbanzo beans add so much texture and are a wonderful source of protein and fiber. I love adding a fresh chopped salad on the side. Give it a try.

Vegetarian Couscous Soup

6-8 Servings


1). Place the oil in the pot and start sautéing the onions until translucent, about 2 minutes. Add the chopped tomato and mix for a minute. Add all the spices EXCEPT the sugar, mix for a minute and add 2-3 cups of water, stir.


2). Start adding the vegetables in this order: the idea is that the hardest ones are on the bottom and the softest on top. Carrots, potato, cabbage, celery root, pumpkin, zucchini, squash, garbanzo beans. 


3). Add some more water to the point that it almost reaches the vegetables but not covering them.  Sprinkle the brown sugar and some more cinnamon.  Bring to a boil and slightly cover. Cook for an hour and a half.  Take into consideration that the vegetables release its' own liquids so don’t be afraid if at the beginning you think that some more water is needed. You can always add later on.  Better to put less than more.


4). Serve on a bed of couscous.


  1. TAMBY says:

    Literally the best most yummiest feel good for you meal! SO hearty…I’ve made it at least 4 times now and everyone devours it!! So full of flavor !! Thank you !!

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