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Moroccan Vegetable Soup

20
  • Prep:
  • Total Time:
  • Servings: 6

Source: Martha Stewart Living, January 2013

Ingredients

  • 1 pound carrots, washed, trimmed, and cut on the bias into 3-inch-long pieces
  • 1/2 large rutabaga (about 1 pound), peeled and cut on the bias into 2-inch-long pieces
  • 3 tablespoons extra-virgin olive oil
  • 1/2 cup thinly sliced shallots (2 to 3 small)
  • Coarse salt
  • 1 teaspoon ground cumin
  • 2 tablespoons harissa (North African hot-chile paste; kalustyans.com)
  • 1/3 cup dry white wine
  • 1 can (15.5 ounces) chickpeas, drained and rinsed
  • Pinch of saffron threads
  • 1 1/2 cups Israeli couscous
  • Coarsely chopped cilantro, for garnish

Directions

  1. Bring a large pot of water to a boil. Add carrots and rutabaga, and simmer 2 minutes. Reserve 6 cups cooking water, then drain vegetables.

  2. Place oil in a large, wide, deep pot over medium-high heat. Add shallots and 1 teaspoon salt, and cook, stirring occasionally, until shallots are softened and golden brown in places, about 5 minutes. Add cumin and harissa, and cook, stirring constantly, 1 minute. Add wine, and simmer 30 seconds.

  3. Add vegetables, chickpeas, reserved cooking water, and saffron to pan. Bring to a boil over high heat. Reduce heat, and cover. Simmer until vegetables are crisp-tender, 8 to 10 minutes. Season with 2 teaspoons salt.

  4. Meanwhile, bring a large pot of salted water to a boil, and cook couscous until al dente, about 7 minutes. Drain.

  5. Divide couscous among 6 bowls. Ladle soup over couscous, and garnish with cilantro. Soup and couscous can be refrigerated in separate containers 2 days; let cool completely before refrigerating. Gently reheat together in a covered pot over medium heat, stirring occasionally.

Reviews Add a comment

  • MS11712258
    8 JUN, 2016
    Yum. I love moroccan food. Harira is also one of the most famous moroccan soups. a must-try! http://bit.ly/1teMbAY
    Reply
  • veeta
    18 FEB, 2015
    This is one of my favorite winter standbys--easy, healthful, and delicious! For extra flavor, I cook the cous cous in leftover broth not added to the soup. If you are averse to spicy foods, try the Mina brand mild harissa. If you don't like cilantro, flat leaf parsley would make a fine substitute. If you don't like rutubagas, I feel sorry for you!
    Reply