Moroccan spicy soup recipe

26 ratings Rate
  • Serves 4
  • 10 mins
  • 220 calories / serving
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Moroccan spicy soup with couscous HERO

Fill a kettle and bring to the boil. Meanwhile, place a saucepan over a high heat. Add the tomatoes, garlic, harissa and stock cube, to soften.

Drain the kidney beans and chickpeas and add to the pan, then stir well. When the kettle has boiled, measure out 1 litre (1¾pt) of water and add to the pan. Remove pan from the heat and blend mixture until smooth.

Return the pan to the heat and cook for a further 3 minutes. Meanwhile, chop the coriander. Stir the couscous into the soup and cook for one minute before adding the coriander and lemon juice. Season to taste.

  • Ingredients

  • 400g tin chopped tomatoes
  • 1 garlic clove, crushed
  • 1 tbsp harissa paste
  • 1 stock cube
  • 1 x 400g tin kidney beans
  • 1 x 400g tin chickpeas
  • handful fresh coriander
  • 100g (3½oz) couscous
  • 1 1/2tsp lemon juice
  • Energy 925kj 220kcal 11%
  • Fat 3g 4%
  • Saturates 1g 5%
  • Sugars 6g 7%
  • Salt 2.5g 42%

of the reference intake
Carbohydrate 37.7g Protein 11.6g Fibre 9.5g


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