Moroccan Vegetable Soup
- Total Time:
- Servings: 6
- 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
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.
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.
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.
Meanwhile, bring a large pot of salted water to a boil, and cook couscous until al dente, about 7 minutes. Drain.
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.