Authentic Marak Couscous (Couscous Soup)

Name: Authentic Marak Couscous (Couscous Soup)
Prep time: 10 min
Cook time: 50 min
Total time: 60 min
Yield: 4
Cuisine: Moroccan, Israeli & Middle Eastern, Jewish Food
Ingredients: 2 cups semolina flour; 1 tablespoon olive oil; 1 teaspoon salt; 6-10 tablespoons water; 2 tablespoons olive oil; 1 onion, chopped; 6 medium carrots, chopped; 6 celery sticks, chopped; 6 cloves garlic; 2 tablespoons tomato paste; ½ teaspoon salt; ½ teaspoon pepper; 1 tablespoon Jamie Geller Baharat; 1 tablespoon Jamie Geller Hawaij; ½ a butternut squash, chopped; 2 large zucchinis, chopped; 3 large tomatoes, chopped; 2 cans of chickpeas (without the liquid); 3 cups vegetable broth; 2 cups water; Parsley, for topping

Author:

Jewlish by Jamie

This soup will add some spice to your life. It has a unique flavor that you usually could only find in the Jerusalem shuk, an authentic restaurant or an Israeli 'safta' house. Jamie Geller's spices will take this soup from a simple vegetable soup with couscous to another level. Making the couscous from scratch is much easier than it sounds and will impress anyone who is lucky enough to taste it.

60minDuration
50minCook Time
10minPrep Time
4Servings

Ingredients

Homemade couscous

2 cups semolina flour
1 tablespoon olive oil
1 teaspoon salt
6-10 tablespoons water

Vegetable soup

2 tablespoons olive oil
1 onion, chopped
6 medium carrots, chopped
6 celery sticks, chopped
6 cloves garlic
2 tablespoons tomato paste
½ teaspoon salt
½ teaspoon pepper
1 tablespoon Jamie Geller Baharat
1 tablespoon Jamie Geller Hawaij
½ a butternut squash, chopped
2 large zucchinis, chopped
3 large tomatoes, chopped
2 cans of chickpeas (without the liquid)
3 cups vegetable broth
2 cups water
Parsley, for topping

Preparation

In a large bowl, mix the semolina flour, olive oil and salt. Use your fingers to incorporate the ingredients together.
Gradually add 1 tbsp of water at a time, using your fingers to make sure it is mixed well. The dough should become grainy rather than mushy. You will probably need between 6-10 tbsp but don't add too much at once to keep the grainy consistency.
To make the couscous right away you bring a pot of water to a boil and place it in a fine mesh strainer or steamer on top of the boiling water (making sure it doesn't touch any of the water) and steam for 7-12 mins until consistency is smooth. Another option is to allow the couscous to steam over the vegetable soup below (which will incorporate its flavor into the couscous).
In a large pot, add olive oil, onion, carrots, celery and garlic. Mix well and let it fry several minutes.
Add the tomato paste, Jamie Geller Baharat and Jamie Geller Hawaij. Mix well and allow to fry another few minutes.
Add the butternut squash, zucchini, tomatoes and chickpeas. Mix Well.
Add the vegetable broth and the water. Bring to a boil. Simmer for approx. 30 mins (until the veggies are soft).
Serve over the couscous and sprinkle parsley on top. So much flavor!