Israeli Couscous and Kale Stew
Israeli Couscous and Kale Stew might be a good recipe to expand your soup recipe box. This recipe serves 6 and costs $1.79 per serving. One portion of this dish contains roughly 5g of protein, 5g of fat, and a total of 186 calories. 31 person found this recipe to be tasty and satisfying. It is perfect for Autumn. It is a good option if you're following a lacto ovo vegetarian diet. Head to the store and pick up israeli couscous, turmeric, olive oil, and a few other things to make it today. From preparation to the plate, this recipe takes around 45 minutes. It is brought to you by Mountain Mama Cooks. Overall, this recipe earns a tremendous spoonacular score of 90%. If you like this recipe, you might also like recipes such as Italian Beef Stew with Israeli Couscous, Ginger-Marinated Leg of Lamb with Israeli Couscous & Kale, and Rose Colored Couscous (Israeli Couscous with Beets and Walnuts).
Servings: 6
Ingredients:
2 carrots, diced
2 cloves garlic, minced
3/4 teaspoon ground cumin
3/4 cup Israeli couscous
2 cups finely chopped kale (about 1 small bunch)
2 tablespoons olive oil
salt and pepper
6 cups stock (could use vegetable, turkey or chicken)
1/2 teaspoon turmeric
28 oz whole tomatoes
1 small yellow onion, diced
plain yogurt and chopped cilantro for serving
Equipment:
pot
Cooking instruction summary:
In a large stock pot, heat olive oil. Add onion and carrot and cook over medium-low heat for 15 minutes until vegetables are soft and start to caramelize. Add garlic, cumin and turmeric. Cook for 2 minutes more. Add stock and tomatoes, using your hand to bread up the whole tomatoes and gently crush them. Bring to a boil and simmer for 10 minutes. Add kale and couscous and cook 12-15 minutes more. Season with salt and pepper. Serve immediately and top soup with a dollop of plain yogurt and fresh chopped cilantro.
Step by step:
1. In a large stock pot, heat olive oil.
2. Add onion and carrot and cook over medium-low heat for 15 minutes until vegetables are soft and start to caramelize.
3. Add garlic, cumin and turmeric. Cook for 2 minutes more.
4. Add stock and tomatoes, using your hand to bread up the whole tomatoes and gently crush them. Bring to a boil and simmer for 10 minutes.
5. Add kale and couscous and cook 12-15 minutes more. Season with salt and pepper.
6. Serve immediately and top soup with a dollop of plain yogurt and fresh chopped cilantro.
Nutrition Information:
covered percent of daily need
