Yellow couscous broth with cardoons and broad beans
Couscous broth is not just any broth, because when combined with a successful couscous, it makes this dish a gastronomic meal.
Ingredients for the recipe:
3 tablespoons of oil
1 chopped onion
2 branches of cardoons
Cup – one and a half cups of cooked and softened chickpeas
For the chicken soup: 5-6 pieces of chicken
A few celery leaves
2 roughly chopped courgettes
3 roughly chopped potatoes
3 roughly chopped carrots
300g of fresh or frozen broad beans
A nice piece of pumpkin cut into cubes
A teaspoon of turmeric
1-2 tablespoons of chicken soup powder (marakof)
Salt and pepper to taste
Preparation :
In a deep saucepan, sauté the onions for about three minutes.
Add the chickpeas, chicken, celery and all the vegetables.
Season with turmeric and mix everything together. Let it cook for 10 minutes.
Add water according to the size of the pot. Bring to a boil and cook for about an hour.
In the last few minutes of cooking, add the powdered soup mix (marakof). Cook for another 5 minutes and the broth is ready.
You can taste and season to taste with salt and pepper.
Tips for making a good broth:
A good couscous broth should accompany a delicious couscous.
Use your biggest pot! Couscous soup contains a wide variety of vegetables that take up a lot of space. The larger the pot, the better the vegetables will cook. Fill the pot about three-quarters full, cook the soup, and taste it—sometimes, due to the size, you'll need to add extra seasoning.
Red couscous broth: If you like your broth red, the secret is simple – in the last five minutes of cooking the soup, add a generous tablespoon of tomato paste and a little sugar, and mix well. The puree will color the soup red and add a wonderful flavor.
A cup corresponds to 250 ml when I mention "cup" in my recipes. Here are two tables that will help you with your conversions if you don't have a cup!
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