Whenever I need a quick soup, I think of the couscous version. I love that I can use whatever I have in the fridge, especially if I have some leeks and celery. It doesn't take much time, and if I have some leftover spicy sausage, I really don't need to cook anything else. If you're looking for something quick to fill you up, this is one of the simplest options.
Quick Info
Total time: about 20-25 minutes
Preparation time: 5 minutes
Cooking time: 15-20 minutes
Servings: 4
Difficulty: easy
Recipe type: quick soup, light lunch or dinner
Ingredients
2 tablespoons chopped leeks
2 tablespoons chopped celery
2 tablespoons chopped red bell pepper
2 tablespoons oil
200 g couscous
200 g spicy sausage
salt, to taste
fresh parsley, for serving
lemon juice or tomato juice (for acidity)
Instructions
1. In a pot, heat the two tablespoons of oil, then add the chopped leeks, celery, and red bell pepper. Sauté for a few minutes just until they soften a bit, without browning them.
2. Pour water (between 1 and 2 liters, depending on how thin you want the soup) over the vegetables. Bring to a boil and add salt to taste.
3. When the water starts to boil, add the couscous directly into the pot. Stir to prevent it from sticking.
4. Optionally, you can add tomato juice or just lemon juice now, depending on your preference. Taste the soup and gradually adjust the acidity.
5. Let the couscous cook for a few minutes until it expands (couscous cooks very quickly, no more than 3-5 minutes).
6. Slice the spicy sausage thinly. I usually add it directly to the bowl over the hot soup so that it releases its flavor and stays slightly crunchy.
7. Sprinkle chopped fresh parsley on top just before serving.
Why I make this recipe often
It's one of the fastest soups I can prepare when I don't feel like cooking something complicated. It works with almost any vegetables I have in the fridge. Couscous cooks instantly, and the sausage gives it a hearty flavor. I can vary the acidity with lemon or tomato juice, depending on what I have on hand.
Tips and Variations
Tips
I use a large pot because the couscous expands quite a bit.
The sausage is added at the end, not during cooking, to prevent it from becoming rubbery.
I don’t sauté the vegetables for more than 2-3 minutes to keep their fresh taste.
If I want a thicker soup, I reduce the amount of water or add more couscous.
Substitutions
If I don’t have leeks, green onions or a small white onion will work.
Celery can be omitted or replaced with parsnip, if preferred.
Couscous can be replaced with any small pasta, like stellini or orzo.
Variations
I can add a hot pepper if I want it spicier.
If I don’t have spicy sausage, I can use smoked bacon or some ham.
For acidity, sometimes I add a bit of pickle juice instead of lemon or tomatoes if I enjoy a tangier flavor.
Serving Ideas
I serve it hot, right after it’s ready.
It goes well with fresh bread or simple croutons.
In season, I might add a bit of fresh dill or a spoonful of yogurt on top.
Frequently Asked Questions
Is the couscous added directly to the soup or does it need to be cooked separately?
I add the couscous directly to the soup as soon as the water boils. It doesn’t need to be cooked separately; it expands very quickly in the hot liquid.
How much sausage is used per serving?
I usually divide the 200 g of sausage among 4 servings. The slices are added at the end, on top of the hot soup.
Can this soup be soured with anything?
The souring is flexible. It works with lemon juice, tomato juice, or even pickle juice if you prefer a stronger flavor.
What kind of couscous do I use?
I use regular couscous from the store. I haven’t tried whole wheat couscous for this recipe, but it can be attempted.
Can it be made without meat?
Yes, the soup is tasty even without sausage, just with vegetables. You can enhance the flavor with a dash of paprika or a teaspoon of broth.
Nutritional Values (estimate)
Per serving (out of 4), calculating the basic ingredients without adding much oil or extra meat:
Calories: approximately 350-400 kcal
Protein: 12-15 g (from couscous and sausage)
Carbohydrates: 40-50 g
Fats: 12-16 g (mainly from sausage and oil)
These are rough estimates. It may vary based on the type of sausage or fat content added.
Storage and Reheating
The soup can be stored in the fridge in a covered container for about 1-2 days. The couscous absorbs liquid, so when reheating, you may need to add a bit of hot water or accept that it will be thicker. I do not recommend freezing this soup – small pasta and couscous tend to lose their texture when frozen. The sausage should always be added just before serving, not during storage.
Quick Info
Total time: about 20-25 minutes
Preparation time: 5 minutes
Cooking time: 15-20 minutes
Servings: 4
Difficulty: easy
Recipe type: quick soup, light lunch or dinner
Ingredients
2 tablespoons chopped leeks
2 tablespoons chopped celery
2 tablespoons chopped red bell pepper
2 tablespoons oil
200 g couscous
200 g spicy sausage
salt, to taste
fresh parsley, for serving
lemon juice or tomato juice (for acidity)
Instructions
1. In a pot, heat the two tablespoons of oil, then add the chopped leeks, celery, and red bell pepper. Sauté for a few minutes just until they soften a bit, without browning them.
2. Pour water (between 1 and 2 liters, depending on how thin you want the soup) over the vegetables. Bring to a boil and add salt to taste.
3. When the water starts to boil, add the couscous directly into the pot. Stir to prevent it from sticking.
4. Optionally, you can add tomato juice or just lemon juice now, depending on your preference. Taste the soup and gradually adjust the acidity.
5. Let the couscous cook for a few minutes until it expands (couscous cooks very quickly, no more than 3-5 minutes).
6. Slice the spicy sausage thinly. I usually add it directly to the bowl over the hot soup so that it releases its flavor and stays slightly crunchy.
7. Sprinkle chopped fresh parsley on top just before serving.
Why I make this recipe often
It's one of the fastest soups I can prepare when I don't feel like cooking something complicated. It works with almost any vegetables I have in the fridge. Couscous cooks instantly, and the sausage gives it a hearty flavor. I can vary the acidity with lemon or tomato juice, depending on what I have on hand.
Tips and Variations
Tips
I use a large pot because the couscous expands quite a bit.
The sausage is added at the end, not during cooking, to prevent it from becoming rubbery.
I don’t sauté the vegetables for more than 2-3 minutes to keep their fresh taste.
If I want a thicker soup, I reduce the amount of water or add more couscous.
Substitutions
If I don’t have leeks, green onions or a small white onion will work.
Celery can be omitted or replaced with parsnip, if preferred.
Couscous can be replaced with any small pasta, like stellini or orzo.
Variations
I can add a hot pepper if I want it spicier.
If I don’t have spicy sausage, I can use smoked bacon or some ham.
For acidity, sometimes I add a bit of pickle juice instead of lemon or tomatoes if I enjoy a tangier flavor.
Serving Ideas
I serve it hot, right after it’s ready.
It goes well with fresh bread or simple croutons.
In season, I might add a bit of fresh dill or a spoonful of yogurt on top.
Frequently Asked Questions
Is the couscous added directly to the soup or does it need to be cooked separately?
I add the couscous directly to the soup as soon as the water boils. It doesn’t need to be cooked separately; it expands very quickly in the hot liquid.
How much sausage is used per serving?
I usually divide the 200 g of sausage among 4 servings. The slices are added at the end, on top of the hot soup.
Can this soup be soured with anything?
The souring is flexible. It works with lemon juice, tomato juice, or even pickle juice if you prefer a stronger flavor.
What kind of couscous do I use?
I use regular couscous from the store. I haven’t tried whole wheat couscous for this recipe, but it can be attempted.
Can it be made without meat?
Yes, the soup is tasty even without sausage, just with vegetables. You can enhance the flavor with a dash of paprika or a teaspoon of broth.
Nutritional Values (estimate)
Per serving (out of 4), calculating the basic ingredients without adding much oil or extra meat:
Calories: approximately 350-400 kcal
Protein: 12-15 g (from couscous and sausage)
Carbohydrates: 40-50 g
Fats: 12-16 g (mainly from sausage and oil)
These are rough estimates. It may vary based on the type of sausage or fat content added.
Storage and Reheating
The soup can be stored in the fridge in a covered container for about 1-2 days. The couscous absorbs liquid, so when reheating, you may need to add a bit of hot water or accept that it will be thicker. I do not recommend freezing this soup – small pasta and couscous tend to lose their texture when frozen. The sausage should always be added just before serving, not during storage.