Sure, summer has its cold sparkling gazpachos, but why do most soups have to belong to winter? This soup is fresh and flavorful, full of exciting textures, colors, and depth. A cool step we’d like to draw your attention to is toasting the couscous before cooking it. You do it in the same skillet you end up cooking it in, so you don’t have to dirty another dish. The step adds a ton of nutty flavor and a bit of crunch to a grain that might otherwise get lost among the heart veggies.
3 tablespoons olive oil, divided
1 large yellow squash, chopped
1 medium yellow onion, sliced
1½ teaspoon kosher salt
1 teaspoon fennel seeds
3 cups vegetable broth
1 15-oz. can cannellini beans, drained and rinsed
1 14.5-oz. can diced fire-roasted tomatoes
⅓ cup couscous
½ cup basil leaves
Sat fat 1g
How to Make It
Heat 2 tablespoons of the oil in a large saucepan over medium-high. Add squash, onion, salt, and fennel seeds and cook, stirring often, until onion is tender, about 5 minutes. Add broth, beans, and tomatoes and bring to a boil. Reduce to a simmer and cook, stirring occasionally, until squash is tender, 8 to 10 minutes.
Meanwhile, toast couscous in a medium skillet over medium-high until lightly browned, about 3 minutes. Add ￼¾ cup boiling water; cover and remove from heat. Let stand 5 minutes and then fluff with a fork. Transfer to a bowl and wipe skillet clean.
Heat remaining 1 tablespoon oil in skillet over medium-high. Add couscous and cook, stirring often, until crisp, about 5 minutes.
Top with toasted couscous and basil.
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