KUSKSU
A beautiful heartwarming soup made with broad beans, peas and giant couscous. You can also add in Maltese cheeselets and eggs. I have added a touch of dried mint too. I used frozen broad beans and peas as they are not in season but you should use fresh if possible.
Provided by www.amaltesemouthful.com (Marlene Zammit)
Time 45m
Number Of Ingredients 13
Steps:
- In a large pot fry the onion with a good dose of olive oil for about five minutes.
- Add in the garlic, tomato paste and mint. Fry for 1 minute.
- Add the broad beans, peas and stock.
- Bring to a boil and simmer for fifteen minutes.
- Add in the giant couscous and simmer for fifteen minutes.
- If adding in eggs, gently crack open and put in with the couscous.
- Add in the Maltese cheeselets and cook for a further ten minutes.
- When serving provide each plate with a cheeselet and egg if using. If not using the cheeselet then place a dollop of ricotta into the bowl instead.
- Season and sprinkle some parmesan and fresh mint on top.
MALTESE SOUP (KUSKSU)
This soup is a traditional dish served in Malta, usually in the spring when fava beans (broad beans) are in season.
Provided by Vicki Butts (lazyme)
Categories Bean Soups
Time 55m
Number Of Ingredients 13
Steps:
- 1. Heat oil in a large pot or Dutch oven over medium heat. Add onions and cook until tender.
- 2. Stir in the garlic and tomato paste.
- 3. Add the chicken stock, bay leaves and salt and pepper.
- 4. Add potato, carrot, and beans, stir and bring to a boil.
- 5. Reduce heat and simmer for 10 minutes.
- 6. Stir in couscous and simmer for 15 minutes. (20 if using fava beans).
- 7. Stir in the ricotta cheese and simmer until heated.
- 8. Serve garnished with chopped parsley.
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