I like this soup because it’s quick to make, yet packed with flavor and texture. The pearl couscous gives it a unique chewiness that makes it feel more substantial than a typical vegetable soup. I also enjoy how customizable it is—I can add extra vegetables, chickpeas, or even some shredded chicken for more protein.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
1 tablespoon olive oil 1 small onion, diced 2 cloves garlic, minced 2 carrots, diced 2 celery stalks, diced 1 zucchini, diced 1 cup pearl couscous 6 cups vegetable broth 1 (14.5 oz) can diced tomatoes 1 teaspoon dried thyme 1 teaspoon dried oregano Salt and pepper, to taste Fresh parsley, chopped (for garnish)
Directions
I heat olive oil in a large pot over medium heat.
I add the onion and garlic, sautéing until translucent, about 3 minutes.
I stir in the carrots, celery, and zucchini, letting them cook for 5–7 minutes until they start to soften.
I add pearl couscous, vegetable broth, diced tomatoes, thyme, and oregano.
I bring the pot to a boil, then reduce the heat and simmer for 10–12 minutes until the couscous is tender.
I season with salt and pepper to taste.
I ladle the soup into bowls and garnish with fresh parsley before serving.
Servings and Timing
This recipe makes 4 servings. It takes about 10 minutes to prepare and 20 minutes to cook, for a total of 30 minutes.
Variations
I sometimes stir in a can of chickpeas for added protein, or swap the zucchini for bell peppers or spinach depending on what I have on hand. For a heartier version, I add shredded chicken. To make it gluten-free, I use a gluten-free couscous alternative or replace it with quinoa.
Storage/Reheating
I store leftovers in an airtight container in the fridge for up to 4 days. The couscous tends to absorb broth as it sits, so I add a splash of water or extra vegetable stock when reheating. It also freezes well for up to 2 months, though I prefer freezing without couscous and adding it fresh when reheating.
FAQs
Can I use regular couscous instead of pearl couscous?
Yes, but I reduce the cooking time since regular couscous cooks much faster.
Can I add more vegetables?
Absolutely, I often add spinach, kale, bell peppers, or green beans.
Does this soup freeze well?
Yes, but I prefer freezing it without couscous since it can get too soft. I add fresh couscous when reheating.
Can I use chicken broth instead of vegetable broth?
Yes, it works well and adds more depth of flavor.
How do I prevent the couscous from absorbing all the broth?
I add more broth or water when reheating leftovers to restore the soupiness.
Can I make this in a slow cooker?
Yes, I cook on low for 4–5 hours or high for 2–3 hours, adding the couscous in the last 20 minutes.
Can I make this vegan?
Yes, it’s naturally vegan when using vegetable broth.
Can I add cheese to this soup?
Yes, I sometimes sprinkle grated Parmesan on top before serving.
What herbs can I use instead of thyme and oregano?
I like using basil, rosemary, or Italian seasoning for a different flavor.
Can I double this recipe?
Yes, I often make a larger batch since it reheats so well.
Conclusion
Pearl Couscous Vegetable Soup is one of my favorite quick meals when I want something hearty, warm, and nourishing. I love how simple it is to prepare, yet how versatile and flavorful it turns out. Whether I make it vegetarian or add extra protein, it always makes for a cozy, satisfying bowl.