Cous Cous | Healthy Soup Recipes
Harissa paste is a spicy sauce, known as the "ketchup of North Africa."
2 tbsp. grape seed oil
1 onion, diced
2 garlic, diced
1 can diced tomatoes (or 3 fresh, diced tomatoes)
2 carrots, diced
1 zucchini, diced
2 celery, diced
a handful of sweet bell peppers, diced
2 cans of chickpeas, drained and rinsed
1/2 head cauliflower, chopped (optional)
1 cup potatoes, chopped (optional)
1 box low sodium vegetable broth
2 tbsp. harissa paste
1 bay leaf
pepper to taste
1/2 cup cous cous
1/2 lemon, squeezed
handful fresh parsley, stems removed and chopped
1. Heat oil on medium-low in a large pot. Add onion and stir for 3 minutes, or until translucent. Add garlic and stir frequently until fragrant, about 30 seconds.
2. Add tomatoes, carrots, zucchini, celery, bell peppers, chickpeas, cauliflower and potatoes. Mix frequently for 1 minute or until fragrant.
3. Add vegetable broth, harissa paste, bay leaf and pepper. Bring to a boil.
4. Reduce heat to low and keep the lid cracked over the pot. Simmer for 15 minutes, or until carrots, potatoes and cauliflower are tender.
5. Add cous cous, lemon and fresh herbs. Mix and cover with lid. Remove it from heat and let sit for 5 minutes. Serve with bread.