The Dish
We wanted to create a recipe that is big on flavor that simultaneously takes less time to make than your average soup. This Hearty Roasted Vegetable Soup with Couscous accomplishes that goal. To save on time, we roast the vegetables (carrots, celery, onions, red bell peppers, zucchini, mushrooms, and cherry tomatoes) while we heat the broth and cook the couscous. The timing works out perfectly, once the couscous is tender, the vegetables are cooked. And, since we cook the couscous in the broth, the roasted vegetables are added directly into the saucepan, we save on time as well as dishes.
Hacking This Recipe
The veggies in this recipe can be roasted ahead of time, refrigerated, and added to the soup right before serving, allowing 3-4 minutes for the vegetables to reheat. This soup also freezes really well, simply thaw, reheat, and serve when ready to eat.
Gluten-Free Modifications: Feel free to substitute the couscous in this recipe with brown rice or gluten free pasta.
As usual, we’d love to hear what you think of this recipe, so leave us a comment or post your review (with a pic!) here or on the Community page. Let us know what other kinds of Healthy Recipes you’d like to see. We’re always looking for good ideas.