Orange Couscous Soup

For the orange couscous soup, heat the chicken stock with the bay leaf, garlic, ginger and the remaining spices and add the couscous. Allow to simmer for about 10 minutes. Strain the soup through a sieve, collecting the stock. Remove the bay leaf and cinnamon stick.

Return two-thirds of the cooked couscous to the pot with half of the stock, the whipped cream, garlic and ginger, and heat and blend again. Now add the rest of the stock, orange juice, orange zest and chili salt to taste. Heat up the soup again.

Divide the remaining couscous among 4 soup plates. Now spread the orange couscous soup on top and garnish with finely chopped orange mint.

Preparation Tip:

The orange couscous soup can be served as a main course or appetizer.

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