Ingredients
-
1
-
1
-
2
-
3
-
2 - 3
-
1
-
700
-
400
-
2
-
400
-
2
-
1/2
-
-
10 - 12
-
3
Directions
Spiced Tomato, Chickpeas and Couscous Soup, Couscous adds a wonderful texture to this Moroccan-spiced tomato soup , Couscous adds a wonderful texture to this Moroccan-spiced tomato soup
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Steps
|
1
Done
|
Saut Onion, Carrots and Celery For a Few Minutes in Olive Oil. |
|
2
Done
|
Add Harissa* and Cumin, Stir. |
|
3
Done
|
Add All Other Ingredients, Except Couscous and Parsley, Stir, Cover the Pot and Cook on Low Heat For About 15 Minutes. |
|
4
Done
|
Stir in the Couscous, Cook the Soup For Another 5 Minutes. |
|
5
Done
|
Before Serving, Sprinkle the Soup With Chopped Parsley. |
|
6
Done
|
*harissa: |
|
7
Done
|
Soak the Dried Chilies in Hot Water For 30 Minutes. Drain. Remove Stems and Seeds. |
|
8
Done
|
in a Food Processor Blend Chili Peppers, Garlic, Salt, and Olive Oil. |
|
9
Done
|
Add Remaining Spices and Blend to Form a Smooth Paste. |
|
10
Done
|
Drizzle a Small Amount of Olive Oil on Top to Keep Fresh. |
|
11
Done
|
Store in Airtight Container and Keep For a Month in the Refrigerator. |
