Pearl Couscous & Romesco Soup with Feta & Almonds

Pearl Couscous & Romesco Soup

with Feta & Almonds

10 MIN
$16.99 2 Servings
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From the Test Kitchen

This quick-cooking, hearty soup gets rich, bold flavor from nutty romesco sauce, tomato paste, and smoky harissa mixed into the broth that our fluffy couscous boils in. We're topping it all with tangy feta, crunchy almonds, and fresh parsley.
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  • Nutrition
    PER SERVING
  • Calories
    520 Cals (est.)
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fresh
ingredients
Pearl Couscous & Romesco Soup with Feta & Almonds
Title
  • 1 cup Chicken Bone Broth
  • 6 Tbsps Romesco Sauce (Contains Almonds)
  • 2 Tbsps Sliced Roasted Almonds
  • ⅓ cup Mirepoix
  • 1½ Tbsps Red Harissa Paste
  • ½ cup Pearl Couscous
  • 1½ oz Feta Cheese
  • 2 Tbsps Tomato Paste
  • 1 bunch Parsley
time-saving
tips & techniques
step-by-step
instructions
1 Prepare the parsley

Wash and dry the parsley; roughly chop the leaves and stems.

2 Make the soup & serve your dish

In a medium pot, heat a drizzle of olive oil on medium-high until hot. Add the mirepoix, tomato paste, and harissa paste; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until thoroughly combined. Add the broth (carefully, as the liquid may splatter), romesco sauce, couscous, and 1 cup of water. Heat to boiling on high. Once boiling, cook, stirring occasionally, 4 to 5 minutes, or until the couscous is tender. Turn off the heat. Serve the soup topped with the cheese (crumbling before adding), chopped parsley, and almonds. Enjoy!

Tips from Home Chefs

Pearl Couscous & Romesco Soup

1 Prepare the parsley

Wash and dry the parsley; roughly chop the leaves and stems.

2 Make the soup & serve your dish

In a medium pot, heat a drizzle of olive oil on medium-high until hot. Add the mirepoix, tomato paste, and harissa paste; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until thoroughly combined. Add the broth (carefully, as the liquid may splatter), romesco sauce, couscous, and 1 cup of water. Heat to boiling on high. Once boiling, cook, stirring occasionally, 4 to 5 minutes, or until the couscous is tender. Turn off the heat. Serve the soup topped with the cheese (crumbling before adding), chopped parsley, and almonds. Enjoy!

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