Easy Couscous Soup in the Slow Cooker
Prep time
Cook time
Total time
Recipe type: Vegetarian
Serves: 6 - 8 servings
  • 1 cup Israeli or Pearl Couscous, NOT cooked
  • 48 ounces (6 cups) organic vegetable broth
  • 2 cans (15 oz. each) organic red kidney beans, rinsed and drained
  • 2 cans (14.5 to 15 ounce can) organic diced tomatoes (I used fire roasted diced tomatoes)
  • 1 cup organic carrots, finely chopped
  • 1 organic bell pepper, finely chopped. (I used red but use whichever is your favorite)
  • 1 organic onion, finely chopped
  • 1 Tablespoon butter (grass fed or ghee)
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • ½ teaspoon ground black pepper
  • Optional: ½ teaspoon cayenne pepper if you like a little more zing
  1. Heat butter in skillet and add onions, carrots and bell pepper.
  2. Continue sauteing until the onions become translucent (about 10 minutes).
  3. Add all other ingredients to the crock pot and when the vegetables are done sauteing, add them too. Stir.
  4. Set slow cooker on low for 2 hours. After 2 hours, check to see if the couscous is tender. If so, stir and turn off but let soup sit for another 30 minutes before serving.
  5. Eat and be warm and cozy.
Recipe by at http://theorganicrabbit.com/easy-slow-cooker-couscous-soup/