This soup was born from leftovers – as most of my original recipes are. It’s light and delicious!
1 bag of frozen turnip greens w/ diced turnips
3 cloves garlic, minced
1 med onion, halved and sliced (frenched)
1 tsp balsamic vinegar
Chipped red pepper to taste
1 box of Near East Pearled (Israeli) Couscous (any flavour, I used Garlic and Olive Oil)
2-3 cups chicken stock or broth
2 Tbl Lea and Perrins (or other worcestershire sauce)
2 Tbl Red Wine (or balsamic) vinegar
Salt and pepper to taste
In a 4qt pot, sweat your onions and garlic in olive oil w/ the chipped red. Once the aromatics are translucent, turn up the heat and add the frozen turnip greens. Sautee the greens until they are hot. Add balsamic vinegar and S/P to taste. Add 2 cups stock (to start) and turn up flame to HI. Bring to a boil and add couscous w/ seasoning. Drop to a fast simmer until the couscous is tender. Add more stock if the couscous gets too thick. Add L&P and RW vinegar, check for S/P and chipped red pepper levels. Adjust to your taste.