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Spiced Israeli Couscous Soup

Ingredients: Onion, Israeli couscous, carrot, kale, garlic, vegetable bouillon, cumin, sugar, tumeric, lemon, yogurt, dinner rolls.

This meal kit contains

  • Israeli couscous
  • diced onion, carrots, and garlic
  • kale
  • spice packet
  • lemon - 1 for every 2 servings
  • yogurt
  • dinner rolls

You will also need

  • any kind of cooking oil (for example, olive oil, canola oil, vegetable oil)
  • salt and pepper
  1. Heat a generous splash (2 or 3 spoonfuls) of oil in a pot over medium heat. Add diced garlic, onions, and carrots. Cook for 6-7 minutes, stirring occasionally, until the vegetables have all softened and are slightly caramelized (browned).
  2. Add the Israeli couscous, spices, kale, and the juice of the lemon(s) to the pot.
    Tip: juice the lemon(s) in a separate bowl before adding to the stew in order to prevent any lemon seeds from getting into your food!
  3. Add 4 cups of water. Raise the heat to high, cover the pot with a lid or aluminum foil, and bring to a boil.
  4. Once the soup is boiling, reduce the heat to medium low and remove the cover. Cook for another 8-10 minutes to allow the flavors to develop.
    The longer you cook the soup, the better it will taste, so feel free to leave it for longer if you're not in a hurry. It'll taste even better after sitting in the refrigerator overnight!
  5. Ladle the soup into bowls and top with a spoonful of yogurt. Serve with dinner rolls for dipping, and enjoy!