Quick Green Veggie Soup with Couscous

• 1/2 cup couscous, preferably whole wheat
• One 32-ounce carton vegetable broth, preferably low-sodium
• 1 medium zucchini, quartered lengthwise and diced
• 1/2 cup frozen green peas or frozen edamame, completely thawed
• 1 1/2 cups finely chopped broccoli florets
• 3 scallions, sliced
• 1 to 2 teaspoons minced fresh or jarred ginger
• 2 tablespoons chopped fresh dill
• 2 to 3 tablespoons reduced-sodium soy sauce
• 1 tablespoon olive oil
• 2 to 3 ounces baby spinach or watercress
• 1/4 cup chopped fresh parsley or cilantro
• Freshly ground pepper

1. In a small heatproof container, combine the couscous with 1 cup boiling water.
2. Cover and set aside.
3. In a soup pot, combine the broth with 2 cups water and bring to a simmer.
4. Add the zucchini, peas, broccoli, scallions, ginger to taste, and dill.
5. Return to a rapid simmer, then cover and cook 3 to 4 minutes, until the vegetables are just done.
6. Stir in soy sauce to taste along with the oil, spinach, and parsley.
7. Cook for another minute or two, just until the spinach has wilted.
8. Stir in the couscous.
9. Season with pepper and, if desired, additional soy sauce.
10. Serve at once.
11. This soup teams well with salad-filled wraps.
12. I suggest making the wraps first, as the soup will need your full attention for the short time span it requires.
13. Any of the following, from Easy, Tasty Wraps (page 151), will yield a delightful soup-and-wrap dinner: BBQ Seitan and Avocado Salad Wraps (page 152), Hummus and Avocado Wraps (page 152), or Baked Tofu and Raw Veggie Wraps (page 152).
14. Calories: 112
15. Total Fat: 2.5g
16. Protein: 4g
17. Carbohydrates: 18g
18. Fiber: 3g
19. Sodium: 450mg

couscous, vegetable broth, zucchini, frozen green peas, broccoli florets, scallions, ginger, dill, soy sauce, olive oil, baby spinach, parsley, freshly ground pepper

Taken from www.epicurious.com/recipes/food/views/quick-green-veggie-soup-with-couscous-390444 (may not work)