Smoky Tomato Paprika Couscous Soup

Prep Time 10

Cook Time 25

Servings People

3 tbsp olive oil divided
1 lb ground pork, beef, or chicken
2 tsp kosher salt divided
4 cloves garlic chopped
¼ cup tomato paste
1 tbsp smoked paprika
½ tsp red pepper flakes optional
7 cups water
2 bell peppers, seeds removed, diced about 2 cups
1 cup Israeli/pearl couscous or use orzo or another tiny pasta shape
Plain whole milk yogurt or sour cream
Chopped parsley, mint, or cilantro
You could also make this with a sausage like kielbasa, andouille, or chorizo in place of the ground meat still brown it like you would the meat

In a large pot, warm 1 tablespoon oil over medium-high heat. Add the meat, use a metal spatula to break into chunks, sprinkle with ½ teaspoon salt, then let it cook, undisturbed for 3-5 minutes or until nicely browned (this adds lots of flavor). Once browned, break the meat into smaller chunks, then use a slotted spoon or spatula to transfer to a plate or bowl. Drain off any excess fat (depending on the meat you use, there may be a little or a lot).
Reduce the heat to medium, add the remaining 2 tablespoons oil, garlic, and tomato paste and cook for about 3 minutes, or until the tomato paste turns a darker red color, stirring often. Caramelizing the tomato paste gives the broth a ton of flavor.
Stir in the smoked paprika and red pepper flakes (if using) for just 10 seconds, stirring constantly. Immediately stir in the water, bell pepper, couscous, ground meat, and remaining 1 ½ teaspoons salt.
Bring to a boil over high heat, then reduce the heat to medium/medium-low and simmer rapidly, uncovered, for about 15 minutes, or until the couscous is cooked through, stirring every few minutes to make sure the couscous isn’t getting stuck on the bottom of the pot.
Serve topped with a dollop of yogurt or sour cream, herbs, and olive oil.

Substitutions:

To make vegetarian, substitute 2 (15 oz) cans of beans in place of the meat. Just skip the first step of browning the meat.
To make vegan, see above and skip the yogurt/sour cream or use an alternative.

Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 2 months.