The Recipes

Lima Bean and Cous Cous Soup

I first thought of using cous cous in a soup when I went down to the cafeteria one day for lunch and saw the label on the soup station.  I was immediately skeptical, thinking how quickly the cous cous would absorb the broth and bloat, turning the soup into mush.  I was pleasantly surprised when I lifted the lid of the pot to realize that the staff had used Israeli cous cous - the larger version that looks like tiny pearls - so that it maintained its shape.  Inspiration!

I am also one of the people who adores everything in the legume family, lima beans included.  If you don't like them, by all means, substitute something else in for the lima beans.

Lima Bean and Cous Cous Soup


- 1 c. frozen lima beans
- 1 carrot, peeled and diced
- 1 celery rib, peeled and diced
- 1/4 c. of diced yellow onion
- 1 garlic clove, minced and divided
- 1/2 c. Israeli cous cous (1/4 c. per serving)
- thyme bundle
- 1 bay leaf
- 2 c. chicken or vegetable stock
- handful of flat-leaf parsley
- 1/2 lemon, zested
- salt
- pepper
- olive oil

In a pot, heat 1 T. of olive oil.  Add the onion, celery, and carrot and season with salt.  Let the vegetables soften over medium heat for 10 minutes.  You want them very soft.  Season with pepper and add in half of the garlic.  Cook another minute.

Add in the lima beans, stirring to combine before you add in the bay leaf, thyme bundle, and stock.  Let the soup simmer for at least 30 minutes.  Cook the Israeli cous cous and store half of it the same way you would reserved pasta.  For the portion you are eating now, put 1/4 c. of the cous cous in a bowl and ladle half of the soup over the top.

Finish with the gremolata: the lemon zest, parsley, and garlic chopped together.