Quick Green Veggie Soup with Couscous

Quick Green Veggie Soup with Couscous

Ingredients:
1 In a small heatproof container, combine the couscous with 6 SERV INGS
1 cup boiling water. Cover and set aside. 1/2 cup couscous, preferably whole

Directions:
wheat
2 In a soup pot, combine the broth with 2 cups water and One 32-ounce carton vegetable broth,
preferably low-sodium
bring to a simmer. Add the zucchini, peas, broccoli, scallions,
1 medium zucchini, quartered
ginger to taste, and dill. Return to a rapid simmer, then cover
lengthwise and diced
and cook 3 to 4 minutes, until the vegetables are just done. 1/2 cup frozen green peas or frozen
edamame, completely thawed
3 Stir in soy sauce to taste along with the oil, spinach, and 11/2 cups finely chopped broccoli
florets
parsley. Cook for another minute or two, just until the spinach
3 scallions, sliced
has wilted.
1 to 2 teaspoons minced fresh or
jarred ginger
4 Stir in the couscous. Season with pepper and, if desired, 2 tablespoons chopped fresh dill
additional soy sauce. Serve at once. 2 to 3 tablespoons reduced-sodium
soy sauce
1 tablespoon olive oil
Menu suggestions 2 to 3 ounces baby spinach or
watercress
1/4 cup chopped fresh parsley or
This soup teams well with salad-filled wraps. I suggest making
cilantro
the wraps first, as the soup will need your full attention for Freshly ground pepper
the short time span it requires. Any of the following, from
Easy, Tasty Wraps (), will yield a delightful soup-and-