Pearl Couscous Vegetable Soup
Servings: 4

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)

Heat olive oil in a large pot over medium heat.
Add onion and garlic; sauté until translucent, about 3 minutes.

Add carrots, celery, and zucchini; cook for 5–7 minutes until vegetables begin to soften.

Stir in pearl couscous, vegetable broth, diced tomatoes, thyme, and oregano.

Bring to a boil, then reduce heat and simmer for 10–12 minutes, until couscous is tender.
Season with salt and pepper to taste.

Ladle soup into bowls and garnish with fresh parsley before serving.

For added protein, stir in cooked chickpeas or shredded chicken.

Use gluten-free couscous alternatives if needed.

Leftovers keep well and taste even better the next day.