Ever since eating some chicken soup with couscous while passing through Grand Central Terminal, I’ve search the Internet for couscous soup recipes with no success. Nothing comes close to what I enjoyed at the train station last winter. All of the “soup” recipes I found resulted in couscous with mixed vegetables; the couscous absorbed what little amount of broth the recipes called for and left nothing in the way of soup.
I gave up and created my own recipe that would actually make soup — that is, something mostly liquid with added vegetables and couscous — and it worked amazingly well on the first try. 
The secret is to cook the couscous separately, then add it to the soup at the last minute.
Ingredients:
- 6 cups chicken or vegetable broth
- 1 large can (~32 oz) crushed tomatoes
- 4 carrots, peeled
- 3 branches/ribs of celery
- 1 white onion
- 1 Tbsp. minced garlic
- 1 cup couscous