Bring the broth to a boil. Add cauliflower, disassembled into small inflorescences. Bring to a boil again. Cook as much as you want. I had frozen cabbage, and I didn't cook it at all after boiling it.
Remove from the heat and pour over the couscous. After 5 minutes, the soup is ready.
Pour on plates. Sprinkle herbs on top (very tasty with green onions - in the photo with parsley), red hot pepper, crumble cheese.
If you exclude cheese and use vegetable broth with a little olive oil, you will get a wonderful lean or vegetarian dish.
