Israeli couscous and butterbean soup

Serves: 4
Prep: 10
Cook: 25

Hearty bowl of rustic ingredients full of nutrition that is bursting with colour, flavour and texture. Easy to prepare and has a 'wow factor'.

Love this recipe? It’s just one of 25 heart-warming and body-loving recipes you’ll find in our Winter Weeknights cookbook. Click here to claim yours now…

Ingredients

  • 1 tbs oil
  • 1 leek, chopped
  • 1 red capsicum chopped
  • 2 sticks celery, chopped
  • 1 carrot, diced
  • 1 tbsp fresh thyme, removed from stem
  • 400g can butter beans, drained and rinsed
  • 1 1/2 litres reduced salt vegetable stock
  • 1 cup Israeli couscous
  • 2 cups roughly chopped kale
  • 1 lemon, zested

Method

  1. Step 1

    Heat oil in saucepan and saute leek, capsicum, celery and carrot until soft.

  2. Step 2

    Add thyme, butter beans and stock.

  3. Step 3

    Bring mixture to the boil and then add couscous.

  4. Step 4

    Reduce heat and simmer, covered for 20 minutes or until couscous is tender.

  5. Step 5

    Add kale and lemon zest..

Tips

  • Israeli couscous are giant balls of toasted semolina that are slightly chewy when cooked, available in specialty food stores.
  • Pearl couscous can be substituted for the Israeli couscous, also available in the supermarket.
  • 1 tbsp fresh thyme = 1 tsp dried thyme.

Featured recipes

Marmite™ ‘yeah naan’ bread

Crazy Marmite™ sushi

So Good berry & oat smoothie