RECIPE

Turkey Soup with Pearl Couscous

Name: Turkey Soup with Pearl Couscous
Cook time: 2 h
Yield: 8

Recipe Created For

5.3 L French Oven

Main Course

Poultry

Cook Time

Under 2 hours

Serving Size

Cook Mode

INGREDIENTS

2 tbsp (30 ml) olive oil
2 tbsp (30 ml) butter
1 large onion, chopped
1 large leek, thinly sliced
6 carrots, peeled and sliced into ¼-inch (6 mm) rounds
3 celery stalks, thinly sliced
1 small fennel, thinly sliced lengthwise
3 garlic cloves, finely chopped
2 tsp (10 ml) crushed caraway seeds
2 tsp (10 ml) crushed fennel seeds
3 bay leaves
10 cups (2.5 litres) chicken stock or water
1 lb (450 g) cooked turkey meat, shredded
3 tbsp (45 ml) chopped dill, plus more for serving
3 tbsp (45 ml) chopped flat-leaf parsley, plus more for serving
2 cups (500 ml) pearl couscous

Our Turkey Soup with Pearl Couscous recipe is a great way to make Turkey the star of the show come dinnertime, offering a hearty and delicious meal for the whole family to enjoy. From holiday hosting to a heart warming Sunday dinner, this Turkey soup recipe has you covered.

The Round Dutch Oven is the ideal piece of cookware to prepare this one-pot recipe in, simmering all the ingredients to perfection. This versatile piece of cookware comes equipped with a tight-fitting lid, locking in heat and moisture. The combination of leak, carrots, celery, and fennel ensures your Turkey soup will not be lacking in flavour or heartiness.

Our Turkey Soup with Pearl Couscous recipe is the ultimate recipe to prepare when the temperatures begin dropping, offering a hassle-free one-pot dish in no time. This recipe takes just over two hours to come together, accommodating up to eight portions at a time. Here are all the ingredients you’ll need and the steps to follow before tackling this recipe.

INGREDIENTS

2 tbsp (30 ml) olive oil
2 tbsp (30 ml) butter
1 large onion, chopped
1 large leek, thinly sliced
6 carrots, peeled and sliced into ¼-inch (6 mm) rounds
3 celery stalks, thinly sliced
1 small fennel, thinly sliced lengthwise
3 garlic cloves, finely chopped
2 tsp (10 ml) crushed caraway seeds
2 tsp (10 ml) crushed fennel seeds
3 bay leaves
10 cups (2.5 litres) chicken stock or water
1 lb (450 g) cooked turkey meat, shredded
3 tbsp (45 ml) chopped dill, plus more for serving
3 tbsp (45 ml) chopped flat-leaf parsley, plus more for serving
2 cups (500 ml) pearl couscous

EQUIPMENT

INSTRUCTIONS

In a 5.3 L French Oven, heat the oil and butter over medium heat until the butter has melted. Add the onion and leek. Cook, stirring often, until very soft, about 8 minutes.

Add the carrots, celery, and fennel. Season with salt and pepper. Cook, stirring often, until starting to soften, about 5 minutes. Add the garlic, caraway seeds, fennel seeds and bay leaves. Cook for 1 minute while stirring.

Add the stock and turkey (see note). Season with salt and pepper. Bring to a boil. Reduce the heat and add the fresh herbs. Simmer for 15 minutes. Add the couscous and simmer for another 15 minutes. Remove the bay leaves and adjust the seasoning. Serve in bowls garnished with more dill and parsley.

Note