Stir in chicken broth, mixed vegetables, tomato, dill weed, garlic powder, and salt; bring to a boil. Boil 2 minutes, stirring occasionally, then stir in couscous.

Stir in couscous; cook until tender, 8–10 min. Taste and add squeeze of lime juice and more salt, if needed. If soup needs thinning, stir in more stock. Stir in cilantro leaves.

1. Heat the oil in a large dutch oven or pot. Add the onions and cook until soft and golden, about 8 to 10 minutes. Add the garlic and ginger and sauté until aromatic, about 1 minute. Add the ...

Cook the Couscous: In a medium saucepan, bring the vegetable or chicken broth to a boil. Remove the saucepan from heat, add the couscous, and cover with a lid. Let it sit for 5 minutes to absorb ...

1 package couscous 2 cups chicken or vegetable broth 3 tablespoons prepared pesto Sliced fresh basil leaves plus sprigs for garnish 1 cup fresh feta cheese crumbles 1. Heat oven to 500 F. 2.

2 cups, couscous 3 cups, vegetable stock 3 cloves, garlic, peeled 2 cups, asparagus, sliced diagonally 1-2 tablespoons, lemon juice ...