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Hey guys, I get such a kick out of transforming leftover holiday turkey into something absolutely cozy. This is my absolute must-have comfort food once the celebrating dies down. A medley of tender turkey with herbs and fresh veggies always takes me back to my grandma’s place. The pearl couscous really sets it apart trust me, it just hugs your insides on cold nights.
Cozy Reason This Soup's Always a Winner
If you're stumped on what to do with extra turkey hanging around, this soup's a no-brainer and packed with flavor. When I've got the time, I use homemade broth and fresh herbs, but grabbing store stuff is totally fine. My kids love the couscous twist and always want more. It's great for prepping ahead when things get hectic too.
Stuff To Grab From The Kitchen
- Hero Ingredient: Leftover turkey totally shines here but I’ve used rotisserie chicken before—just as tasty.
- Broth Magic: Turkey stock’s best, chicken's great, and even bouillon cubes will do the trick, no shame.
- Veggie Crew: Pick up carrots onions celery or toss in leftover roasted veggies if you’ve got ‘em.
- Game Changers (Herbs): Parsley, garlic, bay leaves, thyme, rosemary—makes the house smell awesome every time.
- Surprise Texture: Israeli couscous is my move, but rice or pasta slides in fine too.
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Simple Steps I Follow For This
- Finish Up
- Scoop out those bay leaves, throw in some chopped fresh herbs, and dish up with a good chunk of bread.
- Couscous Goes In
- Drop your pearl couscous into the pot, let it simmer till it’s tender, should take about 10 minutes.
- Add Your Faves
- Pour in your broth, then add the turkey, garlic, thyme and bay leaves, turn up the heat till it’s simmering.
- Kick Things Off
- Toss onions, carrots, and celery into a big pot with olive oil and butter, let them cook till everything smells amazing and softens up.
How I Make This Even Tastier
Want to know the secret to making this even yummier? Using broth you’ve made at home gives it a deep flavor boost. Sautéing those veggies in butter first makes everything rich. If you’re skipping gluten, choose rice instead of couscous. Got extra roasted veggies? Chuck them in now! One heads up—reheat the soup just once to keep it fresh. It’ll chill for a good three or four days in your fridge or freeze for months easy.
Best Way To Eat It
Seriously, this is even better with a slice of toasted bread or cheesy garlic toast. Take any sourdough or rye, rub with garlic, cover in cheese, and broil till bubbly and golden brown. Makes for the coziest meal at home.
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Frequently Asked Questions
- → Can I swap pearl couscous for regular couscous?
Sure, but regular couscous cooks faster and gives a softer texture. Adjust cooking time to about 5 minutes, and expect a slightly different feel.
- → How long can I store this soup in the fridge?
It keeps well for up to 3-4 days in a sealed container. Plus, the flavors get even better the next day.
- → Is this soup freezer-friendly?
Yes, it freezes great for around 3 months. Let it cool down fully first, and when reheating, add a splash of broth since couscous soaks up liquid.
- → What if I’m out of fresh herbs?
No problem! Dry herbs work well. Use 1/2 teaspoon dried thyme for fresh, and 1 teaspoon dried parsley instead of fresh leaves.
- → Can I toss in other veggies?
Go for it! Add peas, green beans, or even corn. Just make sure to add them at a time they won’t overcook.