Ground beef, pearl couscous and vegetables soup

  • Preparation 25 min
  • Cooking 55 min
  • Servings 6 to 8
  • Freezing Absolutely



  • 1 1/4 cups pearl couscous
  • 1 3/4 cups water
  • Olive oil
  • 1 small yellow onion, finely chopped
  • 3 large cloves of garlic, finely chopped
  • 2 large parsnips, peeled, quartered lengthwise and sliced
  • 4 celery stalks, sliced
  • 1 small acorn squash, peeled and seeds removed, diced
  • 550 g lean ground beef
  • 1 can of 796 ml diced tomatoes
  • 1 tablespoon Italian spices
  • 1 1/2 teaspoon dried thyme
  • 1 1/2 teaspoon dried basil
  • 6 cups beef broth
  • 1/2 cup frozen corn
  • Salt and pepper from the mill



  • In a small saucepan heated over medium heat, place the couscous and drizzle with some olive oil. Mix and cook for 2 minutes, stirring constantly.
  • Add water, stir and bring to a boil. Reduce heat to low, cover and simmer for 10 minutes or until the water is absorbed and the couscous al dente. Remove from heat and set aside.
  • In a large pot heated over medium heat, add the onion and garlic and drizzle some olive oil. Cook, stirring, for 3 to 4 minutes.
  • Add the parsnip, celery,  squash, a good drizzle of olive oil and season with salt and pepper. Cook, stirring constantly, 7 to 8 minutes.
  • Add the ground beef and cook for 7 to 8 minutes. Break the meat into pieces. Season with salt and pepper.
  • Add the diced tomatoes, spices, beef broth then season with salt and pepper. Bring to a boil, reduce heat to low and cover. Simmer for 20 minutes, stirring occasionally.
  • Add the corn and couscous then mix. Cook for 1 minute while stirring and then VOILÀ! Serve with a baguette and your favourite margarine.