• Becky Berberich

Israeli Couscous and Mushroom Soup


Like a fickle lover, warm weather came and then left us again. Just two gentle days of mid 60s weather and back to low 40's and clouds. One minute you're walking around listening to Moana outside after happy hour, the next you're vacuuming your house because there's not an outside excuse to do anything better. Sigh.

In order to celebrate the frustration of more cold weather I decided to do what I've been doing all winter and make some more soup. The pics on this are nothing to write home about but the final product was quite tasty and insanely light on calories.


I was inspired to make this recipe after running across a wild rice cauliflower based soup on pinterest. I just went to find the original recipe but apparently I didn't pin it and pinterest is like the wild west meets lots of promoted pins.

One of my new big goals is to not buy things in the grocery store because I think I might like them. I need a plan! I can be super wasteful which is horrible for the planet and my wallet. When I thought about the wild rice I was enchanted but I also remembered I had done exactly this same thing and bought a bag of Harvest Grains from Trader Joe's after having a soup with Israeli Couscous at the farmers market a few weeks back (never let it be said that I'm not consistent).


This seemed like it would work just fine for my purposes and so I went to town making this soup.

For the record, Israeli style couscous is much larger and more pasta like than regular couscous. Neither are grains like some people think but are instead a processed wheat product much like pasta pearls.

Ingredients:

- 1 head cauliflower

- 1 cup Harvest Grains blend or Israeli style couscous

- 2 cups chopped mushrooms

- 1 small zucchini

- 4 cups vegetable stock

- 1/2 Tbs poultry seasoning

- 1 tsp mustard powder

- 1/2 Tbs onion powder

- 1 Tbs chopped garlic

Instructions:

Step 1- Heat two pots on medium while chopping up mushrooms and zucchini. One is for the veggies you are copping and the other needs to be a pot with a steam tray and water to steam the cauliflower.

Step 2- Throw mushrooms and zucchini into pot and stir occasionally. While doing that rough chop the cauliflower and put into steam pot, covered, for 5- 7 minutes when pot is in full steam.

Step 3- While cauliflower is steaming continue to stir other veggies and add in all seasonings and garlic. When cooked to a nice golden brown remove from heat. When cauliflower is done steaming put it into blender with vegetable stock and blend for a minimum of 2 minutes until cauliflower is blended as smooth as possible.

Step 4- Cook couscous according to package directions. When done, pour cooked couscous into veggie pot and cover with blended cauliflower. Stir to mix together and let rest for a few hours before putting in fridge or freezer if storing for later.


The amount in that bowl is half a serving. I now think Israeli couscous is probably a perfect soup addition and look forward to using it again until I make it into grain/pasta salads in the summer.

Nutrition Facts: Makes 3 servings; Serving size about 3 cups. Calories 283, Fat 2 g, Fiber 6.2 g, Protein 12.4 g, Carbohydrates 56 g


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