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Mediterranean Lemon Couscous Soup

Today, we'll discuss how to make a lemon couscous soup with chickpea. Tastes with Taylor Instagram:   / tastes.with.taylor   Please enjoy and you can find the recipe to the dish below. Ingredients: 1 Small White Onion, diced 3 Medium Carrots, diced 3-5 Cloves Garlic, minced 10 Cups of Chicken/Vegetable Stock 1 8-12oz Can Chickpeas, with shells removed 1 Cup Pearl Couscous 4 Large Eggs 1 Large Lemon, Juiced 2 Handfuls/Cups of Spinach 1-3 Tablespoons fresh dill Feta Cheese for garnish Salt Pepper Directions for Soup: 1. Heat oil in a large pot on medium heat. Add onion and saute for 3-5 minutes, stirring often. Then add the carrots and garlic, saute for another 5 minutes until the onions are translucent 2. Add stock and chickpeas. You can use either chicken stock or vegetable stock. Bring the soup to a soft boil and add the couscous. Cook this for 5-10 minutes until the couscous has become soft 3. After the couscous has been added, crack the eggs into a small mixing bowl and add the lemon juice. Take a ladle of the hot soup and slowly begin to add into the egg mixture, drop by drop. Use 2-3 ladles of broth to complete 4. Once the couscous has become soft, rapidly stir the soup while slowly adding the tempered egg mixture drop by drop. Make sure the heat has been turned off to ensure the eggs do not scramble in the soup 5. Add in two handfuls of spinach and chopped dill into soup and stir until wilted. Season for taste with salt and pepper, which may vary by the type of stock used 6. For plating, add the soup into a bowl with a slice of lemon, and a pinch of feta cheese. I think this gives the soup a nice kick and flavor. Optional to toast some baguette slices as well. If you have any questions or video ideas, please send them to me at [email protected]