- 75g couscous
Consisting of many tiny granules made from steamed and dried durum wheat, couscous has become a…
- 3 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 750ml low-sodium hot vegetable stock
- 1 large onion, finely chopped
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 1 carrot, chopped into small cubes
The carrot, with its distinctive bright orange colour, is one of the most versatile root…
- 4 garlic cloves, crushed
- half a finger of ginger, peeled and finely chopped
Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…
- 1-2 tbsp ras-el-hanout
- 1 tbsp harissa paste, plus extra to serve
- 400g tin chopped tomato
- 400g tin chickpea
- juice ½ lemon
Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…
- roughly chopped coriander, to serve
Tip the couscous into a bowl, season with salt and pepper and stir through 1 tbsp of the oil. Pour over enough hot stock just to cover and cover the bowl with cling film and set aside.
Heat the rest of the oil in a saucepan and cook the onion and carrot gently for 8 mins until softened. Add the garlic and ginger and cook for 2 mins more then stir in the ras el hanout and harissa and cook for another minute. Pour in the tomatoes and stock and give everything a good stir. Season, add the chickpeas and simmer everything gently for 20 mins until thickened slightly then squeeze over the lemon.
Uncover the couscous and fluff up with a fork. Spoon the soup into bowls, top each with a mound of couscous, scatter with coriander and serve with extra harissa for those who want it.
Ras-el-hanoutRas el hanout, a North African spice mix, contains cardamom, cinnamon, clove, coriander, cumin, nutmeg, turmeric and black pepper. Find it in larger supermarkets, or use a mix of the spices above.