Yield: Yields about 12 cups.
Harissa is a fiery condiment used in many North African dishes. If you can’t find it, use cayenne instead. Stir in the couscous just before serving the soup. If it sits for too long, the couscous will absorb all the broth. Don’t use instant couscous—it will turn to mush.
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I recently became vegetarian and I decided to adapt this recipe because I loved it so much when I was still omnivorous. I used Swanson veggie broth (tastes a lot like chicken broth) and then replaced the meatiness with carrots, bean sprouts, and some fresh corn. Just as good as before! I was so pleased with how it turned out!
Wow! Simply amazing depth of flavor. I did happen to have harissa and I also used a teaspoon of a Korean pepper (name unknown) that I have in the cupboard. I used half homemade stock and half store-bought. I decided to make this recipe to use some of the excess of tomatoes from my garden, so I also made the tomato paste from scratch. Overall, delicious delicious delicious. Not too tomato-y but definitely a tomato broth. My boyfriend who hates tomato soups thought it was to die for. The only thing I would change is that the couscous I used was rather starchy, but I think that was just a bad brand. I will definitely be making this again. We didn't have any leftovers at all despite making a big pot-full!
This is one of my classic go-to recipes. Extremely delicious and the prep is quite fast (mostly spices, not much chopping), which is great for a weeknight meal. I'm not a fan of thighs so I substitute for chicken breast. To keep things together, I cut each breast in half (or thirds depending on size), simmer away, then cut into bite-sized pieces at the end...I find this keeps the chicken from shredding while simmering. I also cook the couscous separately and then add it when I'm ready for a meal. Makes for better leftovers!
Fantastic recipe. I have made this soup many times. It is a welcome alternative to traditional chicken soup.
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