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Ingredients
75 g couscous
3 tbsp olive oil
750 ml vegetable stock hot low-sodium
1 large onion finely chopped
1 small carrots chopped
4 garlic cloves crushed
4 servings half a finger of ginger peeled finely chopped
1 tbsp ras-el-hanout
1 tbsp harissa paste
400 g tomatoes chopped canned tinned
400 g chickpea canned tinned
0.5 juice of lemon
4 servings coriander roughly chopped
Equipment
bowl
sauce pan
Directions
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.
