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    Home » Recipes » Dinner » Moroccan Soup with Lentils, Chickpeas & Couscous

    Moroccan Soup with Lentils, Chickpeas & Couscous

    Updated: Jul 21, 2023 by Veronica Noone · This post may contain affiliate links · 16 Comments

    moroccan soup pin

    I'm finding the best way to make a dent in my vegetable stores is soup. Last week I made Fresh From the Farm Vegetable Soup with Leeks and Kale which was awesome. Then I used up my tomatoes making a quick Homemade Garden Tomato Soup which I'm sad is gone. 🙁

    Well I'm happy to say my fridge is stocked yet again with a homemade veggie filled soup but this time I went for SPICE!

    I have found that the spicier the meal the more satisfying it is. And I don't mean spicy-hot I mean spicy-flavorful.

    I've experimented with Moroccan spices before. They intrigue me. I think it's because I didn't grow up with anything even close to tasting Moroccan. I love the addition of cinnamon and nutmeg to savory dishes and I've learned so much about new-to-me spices like coriander and turmeric.

    This soup has a lot of flavor. The summer squash cut a little larger gets soft and soaks up a lot of the flavor and I love the combo of large couscous, lentils and chickpeas. Here's what I did, be warned it uses a LOT of spices. 🙂

    Ingredients

    • 4-5 very small onions chopped (it's what I get at the farm 1 larger one would be fine)
    • About 5 stalks of celery with leaves chopped
    • About 5 carrots chopped
    • 2 Large Summer Squash cubed (I used a zucchini and 1 yellow)
    • 2 teaspoon ground ginger
    • 1 teaspoon ground coriander
    • 1 teaspoon turmeric
    • 1 teaspoon cumin
    • ½ teaspoon cinnamon
    • ½ teaspoon allspice
    • ½ teaspoon nutmeg
    • ¼ teaspoon black pepper
    • ¼ teaspoon ground cloves
    • ⅛-1/4 teaspoon ground red pepper to taste
    • ¾ cups lentils (96g)
    • 1 can chicken or vegetable broth
    • 1 can chickpeas
    • 5 cups of water
    • ⅔ cups whole wheat pearl couscous
    • About ½ cup chopped fresh cilantro

    Instructions

    Here's my soup making set up. This is everything I pulled out to make the soup.

    Heat the olive oil in a large stock pot over medium high. Cook the onion, celery and carrots until the onion start to become transparent and browning. Stir in the cubed zucchini and cook for another 2 minutes. Add all the spices and lentils. Stir to coat everything. Add the broth, water, and can of chickpeas (with liquid.) Bring to a boil and then simmer for an hour.

    After the hour add the couscous and let cook until softened, about 20 minutes. I was SO excited when I found this at my local grocery store. You can also get it online at Amazon.

    Stir in the fresh cilantro just before serving.

    I measured out exactly 12 cups and a cup was very filling! Just so you know, I did add a little sprinkle of kosher salt. I used the broth and canned chickpeas and I thought that would season it enough but it needed just a bit more.

    📖 Recipe

    moroccan soup featured

    Moroccan Soup with Lentils, Chickpeas & Couscous

    Add some exotic flair to your soup repertoire with this Moroccan soup featuring lentils, chickpeas, and couscous. Follow our easy recipe to make it at home.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 8 minutes mins
    Cook Time 22 minutes mins
    Total Time 30 minutes mins
    Course Soup
    Cuisine American, Morocco
    Servings 12 cups
    Calories 185 kcal

    Ingredients
      

    • 4-5 very small onions chopped it's what I get at the farm 1 larger one would be fine
    • About 5 stalks of celery with leaves chopped
    • About 5 carrots chopped
    • 2 Large Summer Squash cubed I used a zucchini and 1 yellow
    • 2 teaspoon ground ginger
    • 1 teaspoon ground coriander
    • 1 teaspoon turmeric
    • 1 teaspoon cumin
    • ½ teaspoon cinnamon
    • ½ teaspoon allspice
    • ½ teaspoon nutmeg
    • ¼ teaspoon black pepper
    • ¼ teaspoon ground cloves
    • ⅛-¼ teaspoon ground red pepper to taste
    • ¾ cups lentils 96g
    • 1 can chicken or vegetable broth
    • 1 can chickpeas
    • 5 cups of water
    • ⅔ cups whole wheat pearl couscous
    • About ½ cup chopped fresh cilantro

    Instructions
     

    • Heat the olive oil in a large stock pot over medium high. Cook the onion, celery and carrots until the onion start to become transparent and browning. Stir in the cubed zucchini and cook for another 2 minutes.
      4-5 very small onions chopped, About 5 stalks of celery with leaves chopped, About 5 carrots chopped, 2 Large Summer Squash cubed
    • Add all the spices and lentils. Stir to coat everything. Add the broth, water, and can of chickpeas (with liquid.) Bring to a boil and then simmer for an hour.
      2 teaspoon ground ginger, 1 teaspoon ground coriander, 1 teaspoon turmeric, 1 teaspoon cumin, ½ teaspoon cinnamon, ½ teaspoon allspice, ½ teaspoon nutmeg, ¼ teaspoon black pepper, ¼ teaspoon ground cloves, ⅛-¼ teaspoon ground red pepper to taste, ¾ cups lentils, 1 can chicken or vegetable broth, 1 can chickpeas, 5 cups of water
    • After the hour add the couscous and let cook until softened, about 20 minutes.
      ⅔ cups whole wheat pearl couscous
    • Stir in the fresh cilantro just before serving.
      About ½ cup chopped fresh cilantro

    Nutrition

    Calories: 185kcalCarbohydrates: 38gProtein: 8gFat: 1gSaturated Fat: 0.2gPolyunsaturated Fat: 1gMonounsaturated Fat: 0.3gSodium: 227mgPotassium: 723mgFiber: 9gSugar: 4gVitamin A: 13546IUVitamin C: 29mgCalcium: 100mgIron: 3mg
    Keyword Chickpea, couscous, lentil
    Tried this recipe?Let us know how it was!

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    1. Jen N

      August 03, 2012 at 9:46 pm

      Mmmm this looks good. I am very intrigued by Moroccan spices as well. I have made crispy roasted Moroccan chick peas and a super yummy and hearty Moroccan spiced peanut stew! The recipe is on my blog. I hope you will check it out. I love your blog!!!

      http://guatemamom.blogspot.com/2012/08/dinner-party-fun-moroccan-spiced-peanut.html

      Reply
    2. Dot

      October 17, 2010 at 7:54 am

      I requested that my husband make this for my bday supper yesterday. It was amazing! I didn't know what ground red pepper was so he used ancho, which gave it a nice little kick. It's printed and will be a staple for sure. This is the first Roni recipe i've tried. I've always drooled over pictures!!!

      Reply
    3. roni

      October 02, 2010 at 6:47 am

      oh yea! It gets a lot of use!!

      Reply
    4. Toni

      October 01, 2010 at 7:10 pm

      Roni, your cutting board looks just like mine!! The more scraped up the better! 🙂

      Reply
    5. roni

      September 27, 2010 at 9:07 am

      Josie - I haven't tried red! I've never seen it but I will keep my eye out. I can see lentils being hit or miss.. I'm a resent convert. 😉 I don't see why the red wouldn't work but like I said.. never tried them. Let us know if you do!

      Reply
    6. Audrey

      September 26, 2010 at 6:33 am

      This turned out great. Even husband liked it. Thanks!

      Reply
    7. roni

      September 23, 2010 at 6:30 pm

      Barbara - Just print. I have it set up only to print the recipe. Let me know how it works for you.

      Reply
    8. Kelly

      September 23, 2010 at 1:46 pm

      ooooo Ive had this Israeli cous cous that I got at trader joes and I didn't know what to do with it besides the instructions on how to make. Your pearl cous cous is about the same size only the Israeli has several types of cous cous in it

      Reply
    9. TheKitchenWitch

      September 23, 2010 at 10:32 am

      I love all of the spices at work, here! Sounds very hearty and nourishing.

      Reply
    10. Barbara

      September 23, 2010 at 10:12 am

      yes how do a print this recipe. I am having trouble I always need to copy and paste section in order to get the recipe.
      Can you help me.

      Reply
    11. FoodontheTable

      September 23, 2010 at 2:15 pm

      All of those spices look like they would taste delicious in soup. Thanks for sharing!

      Reply
    12. Carrie

      September 22, 2010 at 10:08 pm

      I just made a veggie soup last night, but this looks amazing and will definately give it a try with my next CSA delivery.

      Reply
    13. Thea @ I'm a Drama Mama

      September 22, 2010 at 9:37 pm

      Oh my goodness, this sounds easy enough for even a kitchen hater like me! And my grocery sells that couscous in bulk, YAY!

      Reply
    14. Dev

      September 22, 2010 at 9:35 pm

      I was just thinking that I needed to make soup tomorrow...instead of lentil soup, I think I may make this! It looks amazingly good, Roni!

      Reply
    15. Krista S.

      September 22, 2010 at 8:43 pm

      This looks crazy good!

      Reply
    16. Josie @ Skinny Way Of Life

      September 22, 2010 at 9:59 pm

      This sounds really good, one problem...I can not get into lentils! I was just thinking about this yesterday, i really want to try them again but the taste of brown lentils tastes like peppery dirt to me (yes, I said peppery dirt) so I was thinking of trying red lentils...have you ever tried them? if so, what's your take on them?

      Oh and pearl couscous!? I'm on a hunt now...

      Reply

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