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Israeli couscous and butterbean soup

Serves: 4
Prep: 10
Cook: 25

    Hearty bowl of rustic ingredients full of nutrition that is bursting with colour, flavour and texture. Easy to prepare and has a 'wow factor'.

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    • 1 tbs oil
    • 1 leek, chopped
    • 1 red capsicum chopped
    • 2 sticks celery, chopped
    • 1 carrot, diced
    • 1 tbsp fresh thyme, removed from stem
    • 400g can butter beans, drained and rinsed
    • 1 1/2 litres reduced salt vegetable stock
    • 1 cup Israeli couscous
    • 2 cups roughly chopped kale
    • 1 lemon, zested


    1. Heat oil in saucepan and saute leek, capsicum, celery and carrot until soft.
    2. Add thyme, butter beans and stock.
    3. Bring mixture to the boil and then add couscous.
    4. Reduce heat and simmer, covered for 20 minutes or until couscous is tender.
    5. Add kale and lemon zest..


    • Israeli couscous are giant balls of toasted semolina that are slightly chewy when cooked, available in specialty food stores.
    • Pearl couscous can be substituted for the Israeli couscous, also available in the supermarket.
    • 1 tbsp fresh thyme = 1 tsp dried thyme.

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