Tomato Couscous Soup Recipe

Recipe Highlights Harira is more than just a soup; it’s a cultural emblem. In Morocco, it’s customary to break the fast during Ramadan with a bowl of Harira, accompanied by dates and chebakia (a honey-sesame cookie). This tradition underscores the soup’s role in nourishing the body and spirit after a day of fasting.

vegan easy to cook one pot meal wholesome and fulfilling rich in dietary fibre and protein does not require special equipments

How To Make Couscous Soup

Step 1: Preparing the Base

Begin by heating a large stockpot over medium heat. Add olive oil, followed by finely chopped garlic, celery, bay leaf, and onion. Sauté until they are soft and translucent. No need to brown them.

Step 2: Adding Tomatoes

Add diced tomatoes and tomato paste, vegetables, stock cube and cook for a 1 – 2 minutes, ensuring tomatoes start releasing their juices. At this stage, add the seasoning, and water/stock also.

Step 3: Simmering the Soup

Add, boiled chickpeas, and couscous then reduce the heat to low. Cover the pot and let the soup simmer for 15 minutes, or until the couscous is cooked and absorbs all the flavour of soup.

Step 4: Adding Herbs

Add chopped fresh herbs. Taste, the soup and if required add more seasoning.

Serving Suggestion

Tomato Couscous Soup is a gratifying meal in itself. All it needs is toasted artisanal bread slices to soak up all the flavours of the soup. You can serve it with a light summer salad or a quick vegetable stir fry for a balanced summer meal. Store the leftovers in the refrigerator for 2 – 3 days and reheat on a stovetop or microwave. While reheating, add little bit of more stock or water if the soup seems thick.