Food
Family Meal
Vegetable soup for couscous by Bar Ben Moyal
The restaurant world is back to life and we are here to pick it up.
Each time we choose a dish from a favorite restaurant and we will teach you how to prepare it yourself.
And this time the famous couscous soup of Bar Ben Moyal from Yakota Restaurant, an old Be'er Sheva institution
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recipe
soup
couscous
vegetables
Soups
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Friday, 02 July 2021, 22:13 Updated: Monday, 05 July 2021, 06:34
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Each vegetable receives a separate treatment.
Vegetable soup for couscous by Bar Ben Moyal (Photo: Alon Mesika)
Soup with couscous is eaten every Tuesday (and mehadrin also on Friday) and no matter what the weather outside, if you need to turn on an air conditioner - everyone who grew up on the soup knows that it is simply impossible to get through the week without it.
Couscous soup is love and art and for every family its soup and also the couscous thickness that is typical of it.
On the couscous and soup of
the Moroccan Yakuta restaurant
, a 56-year-old institution in Be'er Sheva, the chef and owner of Bar Ben Moyal.
To the Red Stone House in the Old City, come especially to order his famous couscous dish.
For Moyal, the soup requires no less investment than the couscous itself, so it separates in cooking between the vegetables, so that everyone gets the time that suits them.
Just before Tuesday, it's your time to make it yourself.
For more family recipes
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Vegetable soup for couscous (vegan)
Recipe By: Yakuta Restaurant
★
★
★
★
★
20 minutes of work
90 minutes total
Easy to prepare
6 diners
Moroccan
vegan
fur
Soups
vegetables
kosher
Yukota restaurant couscous soup (Photo: Alon Mesika)
Conversion calculator
Ingredients
-
2 cups chickpeas soaked overnight in water
1 white cabbage
2 onions
3 carrots
500 g pumpkin
2 tablespoons salt
2 tablespoons turmeric
2 tablespoons oil
To serve:
500 grams of couscous
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Preparation
How to make vegetable soup for couscous (vegan)?
1 Cook the chickpeas in plenty of cold water (without salt) for about an hour and a half or until softened.
You can add half a teaspoon of baking soda to the cooking water that will help soften the grains faster.
At the end of cooking strain.
2 At the same time, peel the onions, carrots and pumpkin.
Cut the carrots in half lengthwise, the cabbage and onion into quarters and the pumpkin into cubes.
3 Cook each vegetable separately in a pot with water until covered with half a tablespoon of salt and half a tablespoon of turmeric each.
Cook until the vegetables are tender, but not too much.
4 Combine the pots including the liquids, add the chickpeas and oil and let the soup cook until simmering.
Taste and adjust seasoning as needed.
Yukota restaurant couscous soup (Photo: Alon Mesika)
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Potato soup, fresh beans and coriander
Thai soup
Corn soup with coconut milk
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Conversion calculators
Conversion calculators
Volumes
From "litarchus" to "litarchus"
Weights
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temperature
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