Pearl Couscous & Romesco Soup with Feta & Almonds
15 Min Meal

Pearl Couscous & Romesco Soup

with Feta & Almonds

15 MIN
$11.99 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
    530 Cals (est.)
fresh
ingredients
Pearl Couscous & Romesco Soup with Feta & Almonds
Title
  • 1 cup Chicken Bone Broth
  • ½ cup Pearl Couscous
  • 1 Yellow Onion
  • 6 Tbsps Romesco Sauce (Contains Almonds)
  • 1 bunch Parsley
  • 2 oz Feta Cheese
  • 1½ Tbsps Red Harissa Paste
  • 2 Tbsps Sliced Roasted Almonds
  • 2 Tbsps Tomato Paste

Pearl Couscous & Romesco Soup

1 Prepare the ingredients

Wash and dry the parsley; roughly chop the leaves and stems. Halve, peel, and medium dice the onion.

2 Make the soup & serve your dish

In a medium pot, heat a drizzle of olive oil on medium-high until hot. Add the diced onion. Cook, stirring occasionally, 4 to 5 minutes, or until softened. Add the tomato paste and harissa paste; season with salt and pepper. Cook, stirring constantly, 1 to 2 minutes, or until thoroughly combined. Carefully add the broth, 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 feta (crumbling before adding), chopped parsley, and almonds. Enjoy!

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