Ingredient Checklist


Instructions Checklist
  • 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.

Reviews (2)

20 Ratings
  • 5 star values: 3
  • 4 star values: 2
  • 3 star values: 9
  • 2 star values: 4
  • 1 star values: 2
Rating: Unrated
Yum. I love moroccan food. Harira is also one of the most famous moroccan soups. a must-try!
Rating: Unrated
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!