Bean and couscous soup

Bean and couscous soup - a simple, healthy, and hearty recipe, perfect for cool days or when you need a quick lunch. This soup is not only easy to prepare but also extremely delicious, with a rich and comforting flavor.

Preparation time: 15 minutes
Cooking time: 30 minutes
Total: 45 minutes
Servings: 4

Ingredients:
- 200 g beans (preferably cooked or canned)
- 100 g couscous
- 1 large onion, finely chopped
- 2-3 garlic cloves, finely chopped
- 2 carrots, diced
- 200 g peas (fresh or frozen)
- 1.5 liters of water (or vegetable broth for a stronger flavor)
- 2-3 tablespoons olive oil
- Salt and pepper to taste
- 1 bay leaf (optional)
- Fresh herbs for garnish (parsley or basil)

Preparation:

1. Start by preparing the ingredients. If using dried beans, ensure you soak them for a few hours before cooking to reduce boiling time. Canned beans can be used directly, but make sure to rinse them well under cold water to remove added salt.

2. In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for 3-4 minutes until it becomes translucent. This step is essential, as caramelized onion will add depth to your soup.

3. Add the chopped garlic and diced carrots. Continue to sauté for another 5 minutes, stirring frequently to prevent the garlic from burning, which can make it bitter if overcooked.

4. Next, add the beans, peas, and water (or vegetable broth). If you chose to use the bay leaf, now is the time to add it. Simmer everything on low heat for 20-25 minutes, covering the pot with a lid. Check periodically and add salt and pepper to taste.

5. Once the vegetables are cooked, add the couscous to the soup. Let it simmer for 5 minutes, then remove the pot from heat. The couscous will puff up and add a pleasant texture to the soup.

6. Serve the soup hot, garnished with chopped fresh herbs. A slice of toasted or crusty bread on the side will perfectly complement this dish.

Helpful tips:
- You can customize this recipe by adding other vegetables like bell peppers or zucchini, depending on your preferences.
- If you want a creamier soup, you can reserve some beans and, after boiling, mash them and stir them back into the soup.
- For an extra flavor boost, add spices like cumin or smoked paprika.

This bean and couscous soup is not only a healthy choice but also an excellent option for a quick lunch, providing a fantastic combination of plant-based proteins and fiber. Enjoy every spoonful and feel free to share it with your loved ones!

 Ingredients: Kosksu with broad beans 300 gr large beans (fresh if available) 200 gr peas large onion 2 cloves of garlic olive oil 1 carrot about 100-150 gr couscous 4 medium potatoes salt tomato paste, about 4-5 tablespoons