Your folders
Your folders
Export 17 ingredients for grocery delivery
Make the soup base: 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. Meanwhile, make the couscous: 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. To serve: 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.
Your folders
taste.com.au
5.0
(1)
15 minutes
Your folders
delicious.com.au
5.0
(2)
15 minutes
Your folders
delicious.com.au
5.0
(1)
Your folders
thekitchenprepblog.com
15 minutes
Your folders
bbcgoodfood.com
15 minutes
Your folders
bonappetit.com
4.7
(24)
Your folders
foodtalkdaily.com
20 minutes
Your folders
twospoons.ca
40 minutes
Your folders
sbs.com.au
1 hours
Your folders
taste.com.au
4.3
(11)
15 minutes
Your folders
bbcgoodfood.com
Your folders
thelastfoodblog.com
5.0
(6)
Your folders
hurrythefoodup.com
4.7
(37)
20 minutes
Your folders
taste.com.au
5.0
(5)
80 minutes
Your folders
taste.com.au
5.0
(1)
6 minutes
Your folders
goodhousekeeping.com
Your folders
taste.com.au
4.8
(10)
10 minutes
Your folders
pipingpotcurry.com
4.9
(46)
55 minutes
Your folders
thecafesucrefarine.com