Ingredients
- 1/2 cup Israeli couscous
- 3/4 lb Ground beef
- 3 tbsp Breadcrumbs
- 1/4 cup Milk
- 1 tsp Worcestershire sauce
- 3 tbsp Extra-virgin olive oil
- 1 Carrots peeled and diced
- 1/4 Onion diced
- 2 cloves Garlic minced
- 1 tsp Ground cumin
- 1 tsp Paprika
- 1 tsp Allspice
- 1/2 tsp Ground cinnamon
- 1 cup Canned diced tomato
- 3 cups Beef broth
- 1 cup Chickpeas drained and rinsed
- 4 Crusty bread or your choice of bread
- 4 Celery leaves garnish
Instructions
- Cook the coucous according to the directions on the package. Once cooked, drain well if necessary, cover with a lid and set aside.
- Preheat the oven broiler on low.
- In a bowl, mix together the ground beef, breadcrumbs, milk, Worcestershire sauce, and season well with salt and pepper until fully combined. Shape the mixture into bite-sized meatballs.
- Heat 1/3 of the oil in a pot on medium heat. Sauté the carrots, onion, and garlic for 5 to 6 minutes. Stir in the cumin, paprika, allspice, cinnamon. Sauté for another 2 to 3 minutes.
- Stir in the tomatoes and broth. Add in the meatballs and bring to a simmer for 25 minutes. Season with salt to taste.
- Add in the chickpeas and simmer for another 3 minutes.
- Ladle the soup into a bowl, serve with couscous and bread. Garnish with celery leaves.
Video
Nutrition
Calories: 585kcal | Carbohydrates: 49g | Protein: 27g | Fat: 32g | Saturated Fat: 9g | Cholesterol: 62mg | Sodium: 921mg | Potassium: 742mg | Fiber: 7g | Sugar: 6g | Vitamin A: 2926IU | Vitamin C: 8mg | Calcium: 153mg | Iron: 6mg
Moroccan Soup
Ingredients
- 1/2 cup Israeli couscous
- 3/4 lb Ground beef
- 3 tbsp Breadcrumbs
- 1/4 cup Milk
- 1 tsp Worcestershire sauce
- 3 tbsp Extra-virgin olive oil
- 1 Carrots peeled and diced
- 1/4 Onion diced
- 2 cloves Garlic minced
- 1 tsp Ground cumin
- 1 tsp Paprika
- 1 tsp Allspice
- 1/2 tsp Ground cinnamon
- 1 cup Canned diced tomato
- 3 cups Beef broth
- 1 cup Chickpeas drained and rinsed
- 4 Crusty bread or your choice of bread
- 4 Celery leaves garnish
Instructions
- Cook the coucous according to the directions on the package. Once cooked, drain well if necessary, cover with a lid and set aside.
- Preheat the oven broiler on low.
- In a bowl, mix together the ground beef, breadcrumbs, milk, Worcestershire sauce, and season well with salt and pepper until fully combined. Shape the mixture into bite-sized meatballs.
- Heat 1/3 of the oil in a pot on medium heat. Sauté the carrots, onion, and garlic for 5 to 6 minutes. Stir in the cumin, paprika, allspice, cinnamon. Sauté for another 2 to 3 minutes.
- Stir in the tomatoes and broth. Add in the meatballs and bring to a simmer for 25 minutes. Season with salt to taste.
- Add in the chickpeas and simmer for another 3 minutes.
- Ladle the soup into a bowl, serve with couscous and bread. Garnish with celery leaves.
Video
Nutrition
Calories: 585kcalCarbohydrates: 49gProtein: 27gFat: 32gSaturated Fat: 9gCholesterol: 62mgSodium: 921mgPotassium: 742mgFiber: 7gSugar: 6gVitamin A: 2926IUVitamin C: 8mgCalcium: 153mgIron: 6mg
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