Ok, so I don’t tan, but I do make soup. However, not all soups are created equally. I tend to avoid tossing starches into the mix because it can become too heavy and by the next day your leftovers have turned into a thick stew or a pasta dish. But my friend Rose has been talking about this hearty, couscous-laden soup she made the other day that she claimed was still healthy. And so tonight, after an especially grueling day at work (and after plying her with some tasty Moscow Mules from Tipsy Pig), I convinced her to give me the recipe. Turns out she was right, it’s extremely satisfying, and if you use whole wheat couscous, you get a complete, healthy meal in one steaming bowl.
Rose’s Bomb Ass Soup
2 leeks, green parts discarded, white parts chopped (be sure to clean thoroughly)
2 cloves garlic, chopped
1box of chicken broth (or veggie if you want this to be vegan)
1 can cannellini beans, drained and rinsed.
1 bay leaf
2 tsp cumin
1 cup packed spinach
½ cup whole wheat couscous
¼ cup homemade hummus (optional)
In a large pot, heat about 2 tsp olive oil and sauté the onion, leeks and garlic until softened, about five minutes. Add the cannellini beans, bay leaf, cumin, and broth and bring to a boil. Add the couscous and spinach and turn down heat to low. After five minutes, turn off the heat, add S+P to taste and stir in the hummus. Turn on the latest episode of The Jersey Shore, plop down on the couch and enjoy!
Juice of one lemon
1 tsp tahini
¼ cup extra virgin olive oil
Put everything into a food processor and pulse until desired consistency. Add more olive oil and S+P to taste.