Photo of Turkey, kale & couscous broth by WW

Turkey, kale & couscous broth

Points® value
Total Time
1 hr
15 min
45 min
Giant couscous brings substance to this soup, while harissa adds spice


Wholewheat giant couscous, dry

100 g

Turkey breast, skinless, raw

2 fillet(s)

Red onion

2 small

Cherry Tomatoes

150 g

Celery, Raw

3 stick(s)

Carrots, raw

3 medium

Parsley, fresh

20 g

Chicken stock cube(s)

2 cube(s), 1.2 litres stock

Kale, raw

100 g, shredded

Rose harissa paste

1 teaspoon(s)


1 zest(s) of 1

Lemon Juice, Fresh

1 tablespoon(s)


  1. Cook the couscous in a large pan of salted boiling water for 12-15 minutes until tender. Drain and rinse with cold water.
  2. Wipe the pan clean, set over a medium heat and add the turkey, red onions, cherry tomatoes, celery, carrots and most of the parsley. Pour in the stock. Bring to the boil and simmer for 25 minutes until the vegetables are tender and the turkey is cooked. Skim off any impurities which rise to the surface, then add the kale and couscous. Simmer for a further 5 minutes until the kale is tender.
  3. Remove from the heat and swirl through the harissa, lemon zest and juice. Season to taste, divide between 4 bowls, top with the remaining parsley and serve.


This broth is a great way to use up odds and ends of non-starchy vegetables