Step 1

Start by heating a 4-quart Dutch oven or soup pot over medium heat. Drizzle with olive oil. Once hot, add in the diced pepper, onion, carrot, and salt. Cook until the onion is softened and turning golden at the edges, about 6 to 8 minutes.

Step 2

Stir in the finely shredded kale, harissa, garlic, ginger, cumin, and paprika. Saute for 2 to 3 minutes, until the kale is wilted and vivid green and the ginger and garlic are aromatic. Stir frequently to avoid burning.

Step 3

Pour in the vegetable broth, can of tomatoes, chickpeas, and cinnamon. Bring to a rapid simmer over medium-high heat.

Step 4

Once simmering, stir in the pearl couscous. Cook at medium-high heat until the couscous is tender, just about 6 to 8 minutes.

Step 5

Reduce heat to low. Stir in lemon juice and freshly ground black pepper. Taste for seasonings and salt. Enjoy!