This Turkey & Pearl Couscous Soup is cozy comfort in a bowl, and it’s ready in just 30 minutes. Shredded turkey, tender carrots, and celery simmer in a fragrant thyme and garlic broth along with plump, chewy pearls of couscous in every spoonful.
The best part is that it cooks in a single pot with simple ingredients you probably already have, so there’s barely any cleanup and you can put it together without a lot of groceries. The pearl couscous cooks right in the broth, adding a fun, chewy texture and making the soup hearty enough to serve as a full meal. It makes six generous servings, and the leftovers make great lunches for the rest of the week.
We used our BUYDEEM Slow Cooker to make the soup and it’s a dream to use, especially for sauteing and making soup.
With five cooking functions—including slow cook, sear & sauté, braise, beans, soup, and keep warm—you can prepare everything from this turkey couscous soup to casseroles, lasagna, and chilis. This makes one-pot dinners super easy.
We used the 4.7-quart cast aluminum stockpot that features a durable, triple-layer nonstick coating that makes cooking and cleanup easier. You can use it to sear your meat or veggies, then slow cook it in the same pot. You can fully customise the cook time and tailor it to whatever you’re cooking. Then you can keep it warm until you’re ready to eat.
Another awesome feature is that you can use it with all flat-bottomed cookware (ranging from 15cm to 21cm) including ceramic, non-stick, cast-iron and glass. So you can use it with BUYDEEM’s range of cookware, or other pans you already have.
Where to Buy: You can purchase the BUYDEEM Slow Cooker with Nonstick Stockpot directly from BUYDEEM. It has free standard shipping, a 30-day return policy, and a one-year limited warranty. Check the product page for current discounts and promotions.
Sponsored by BUYDEEM.
Helpful Tips
- Sauté the veggies low and slow: Cooking the shallot, carrot, and celery over medium-low heat lets them soften and turn sweet, which builds a deeper, richer base for your broth.
- Add the turkey toward the end if it’s extra lean: Turkey breast can dry out with long simmering, so stir it in when you add the couscous if you’re using all white meat.
- Serve right away or store the couscous separately: Pearl couscous keeps soaking up broth as it sits, so if you’re planning leftovers, cook and store it on the side to keep the soup brothy.
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Turkey & Pearl Couscous Soup
Ingredients
- 1 tablespoon butter
- 1 large shallot finely chopped
- 1 carrot cubed
- 2 stalks celery halved and chopped
- 1 clove garlic chopped
- 4 sprigs thyme or 1/2 tsp dried thyme
- 6 cups turkey or chicken stock
- 2 cups cooked turkey shredded or cubed
- 2 bay leaves
- salt and black pepper to taste
- 1/2 cup pearl couscous
- 1 tablespoon parsley chopped
Instructions
- Melt butter in a soup pot over medium-low heat. Once hot, add shallots, carrot, celery, garlic, thyme. Sauté for about 5 minutes, until softened. Add turkey or chicken stock, cooked turkey, and bay leaves. Season with salt and pepper, to taste. Bring to a boil.
- Once boiling, add the pearl couscous and cook for 10 minutes over medium-low heat until the couscous is tender. Serve garnished with chopped parsley.
Nutrition
Angela’s passion for discovering and experimenting with new flavors and recipes is at the heart of her culinary philosophy. Residing in a quaint Oregon town, she finds joy and inspiration in her kitchen. Angela has a lot of expertise in cooking and she eagerly shares her discoveries and unique creations with you.