EASY MOROCCAN TOMATO SOUP WITH COUSCOUS & CHICKPEAS

couscous

🥗Healthier: quinoa

💰Cheaper: rice

Quinoa adds protein while rice is often more affordable.

chickpeas

🥗Healthier: lentils

💰Cheaper: canned beans

Lentils are lower in calories and quick to cook, while canned beans are budget-friendly.

Pour couscous into a bowl and season with salt and pepper.

Cover couscous with vegetable stock and set aside with a lid.

Chop the carrot and onions.

Fry the chopped carrots and onions in a frying pan for about 8 minutes until soft.

Add 1 teaspoon of ginger paste and 4 cloves of garlic; cook for another 2 minutes.

Add 1 tablespoon of harissa, 2 tablespoons of ras al hanout, and 1 tablespoon of tomato puree; mix well.

Transfer the mixture to a saucepan.

Add the tin of plum tomatoes and mash them down with a spoon.

Add the rinsed and drained chickpeas and the remaining vegetable stock.

Season with salt and pepper, then let it simmer for about 20 minutes until thickened.

Squeeze in the juice of 1/2 lemon and mix through.

Fluff up the couscous prepared earlier with a fork and serve it on top of the soup.

Garnish with fresh parsley before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary