Meal-In-A-Bowl Bean and Israeli Couscous Soup | The Jewish Week | Food & Wine

Meal-In-A-Bowl Bean and Israeli Couscous Soup

Meal-In-A-Bowl Bean and Israeli Couscous Soup

Meal-In-A-Bowl Bean and Israeli Couscous Soup

Makes 3 quarts

1 hr 15 min

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Inspired by our mom’s vegetable soup, we created our own hearty version by adding chickpeas, black beans, and Israeli couscous. It’s substantial enough to serve as a meal on its own. Store in the refrigerator for up to five days, or in the freezer for up to a month.


2 tablespoons extra-virgin olive oil

2 tablespoons tomato paste

½ teaspoon salt

¼ teaspoon freshly ground black pepper

3 medium-size carrots, sliced

1 medium-size onion, diced

3 celery stalks, sliced

1 small shallot, diced

2 tablespoons Good-on-Everything Spice Mix

2 tablespoons (or 2 cubes) vegetable bouillon

1 (28-ounce) can diced tomatoes

1 (15-ounce) can black beans, drained and rinsed

1 (15-ounce) can chickpeas, drained and rinsed

2 medium-size zucchini, diced

1/3 cup Israeli couscous

½ cup chopped fresh parsley or cilantro

  1. Heat the olive oil in a large stockpot. Add the tomato paste, salt, and pepper, and cook over medium heat for 2 minutes, stirring constantly. Add the carrots, onion, celery, and shallot, and cook for 10 minutes. Add the spice mix and continue to cook for 2 to 3 minutes.
  2. Add 6 cups of water, the vegetable bouillon, and the diced tomatoes, black beans, and chickpeas. Bring to a boil, lower the heat, and simmer for 20 minutes. Add the zucchini and Israeli couscous, stir well, and simmer for an additional 20 minutes.
  3. Turn off the heat and add the parsley or cilantro before serving.

Excerpted from Tahini & Turmeric: 101 Middle Eastern Classics—Made Irresistibly Vegan by Vicky Cohen and Ruth Fox. Copyright ©2018. Available from Da Capo Lifelong Books, an imprint of Perseus Books, LLC, a subsidiary of Hachette Book Group, Inc.

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