Moroccan Tomato Chickpea Soup With Couscous Recipes

MOROCCAN TOMATO & CHICKPEA SOUP WITH COUSCOUS

Steps:

• 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.

TOMATO CHICKPEA COUSCOUS

Steps:

• Instructions.
• First up, melt your butter on medium heat and add in the garlic, letting it cook up for a minute or two. Next you'll go ahead and add in your green onions to the mix. Swirl them around and cook em up for a minute or two and then pour in your couscous to the pan.
• Stir the couscous in the pan a few times and give it a good 3 or so minutes to start browning up the grains. Now you'll add in your broth, wine, beans, pepper, cinnamon, and lemon. Bring it to a boil, cover the pan, turn it back down to low and let it cook for around 12 minutes or until the couscous is cooked through.
• Finally, you'll toss in your tomatoes and salt the dish if needed.

SPICED TOMATO, CHICKPEAS AND COUSCOUS SOUP

Steps:

• Sauté onion, carrots and celery for a few minutes in olive oil.
• Add harissa* and cumin, stir.
• Add all other ingredients, except couscous and parsley, stir, cover the pot and cook on low heat for about 15 minutes.
• Stir in the couscous, cook the soup for another 5 minutes.
• Before serving, sprinkle the soup with chopped parsley.
• *Harissa:.
• Soak the dried chilies in hot water for 30 minutes. Drain. Remove stems and seeds.
• In a food processor blend chili peppers, garlic, salt, and olive oil.
• Add remaining spices and blend to form a smooth paste.
• Drizzle a small amount of olive oil on top to keep fresh.
• Store in airtight container and keep for a month in the refrigerator.