READY IN: 30mins
INGREDIENTS
1tablespoonolive oil 1onion, chopped 2carrots, diced(about 200 g in total) 3stalkscelery, diced 2 -3tablespoonsharissa 1teaspooncumin 700mlvegetable stock, from 1 cube 400g chopped canned tomatoes 2tablespoonstomato paste 400gcanned chick-peas, washed and drained 2tablespoonscouscous 1⁄2 small bunch parsley, chopped Harissa
10 -12dried red chili peppers 3garlic cloves, minced 1⁄2 teaspoonsalt 2tablespoonsolive oil 1teaspoonground coriander 1teaspoon ground caraway seed 1⁄2 teaspooncuminNUTRITION INFO
Serving Size: 1 (317) g
Servings Per Recipe:4
Calories: 293.8
Calories from Fat 108 g 37 %
Total Fat 12 g 18 %
Saturated Fat 1.6 g 8 %
Cholesterol 0 mg 0 %
Sodium 846.1 mg 35 %
Total Carbohydrate41.1 g 13 %
Dietary Fiber 8.7 g 34 %
Sugars 7.1 g 28 %
Protein 8.1 g 16 %
DIRECTIONS
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.Source: Read Full Article
