Ingredients
The following ingredients have 5 Servings
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Instruction
- <p><strong>Make the soup base:</strong> Heat a large heavy pot over medium-high heat. Add the olive oil, and once it is very hot, add the garlic and onion. Cook until lightly browned, 5 to 10 minutes, then add the peppers. Cook until they begin to soften, about 10 minutes, then add the carrots and cook for 5 minutes together. Add the cumin, paprika, and other spices, and cook for 1 minute more. Pour in the broth and salt, and bring to a simmer. Cover, and simmer over gentle heat until the carrots and peppers are tender, 25 to 30 minutes. Use a hand blender (or transfer to an upright blender) to purée the mixture until smooth. Add the harissa a dollop at a time, to taste.</p> <p><strong>Meanwhile, make the couscous: </strong>Bring the broth or water and salt to a simmer. Stir in the couscous. Cover the pot, and remove from the heat. Let stand for 5 to 10 minutes. Right before serving, stir to fluff the couscous.</p> <p><strong>To serve:</strong> Ladle the soup into bowls, and spoon a couple tablespoons of cooked couscous into the center of each, swirling it in slightly. Scatter the herbs over, and serve with lemon wedges.</p>
