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Photo of Couscous, zucchini and sweet corn soup with harissa by WW

Couscous, zucchini and sweet corn soup with harissa

2 - 5
PersonalPoints™ per serving
Total Time
20 min
10 min
10 min
Make a couscous dish more exciting by adding it to a soup for a hearty delicious change. This recipe uses simple ingredients to create a soup that has a fantastic combination of sweet and spicy.


Olive oil

2 tsp

Brown onion

1 medium, finely chopped


3 stick(s), finely chopped


2 clove(s)

Frozen corn kernels

1½ cup(s), (240g)

Green beans

200 g, chopped

Vegetable stock, liquid, salt-reduced

4 cup(s), (1L)


1 large, chopped

Dry wholemeal couscous

100 g, (1/2 cup)


1 tbs, (North African chilli paste)

Fresh coriander

2 tbs


  1. Heat oil in a large saucepan over medium heat. Cook onion and celery, stirring, for 5 minutes or until softened. Add garlic and cook, stirring, for 30 seconds or until fragrant.
  2. Add corn, beans and stock and bring to the boil. Reduce heat and simmer, uncovered, for 2 minutes. Add zucchini and couscous and simmer, uncovered, for 2–3 minutes or until couscous is tender. Season with salt and pepper.
  3. Serve soup with harissa and coriander.


SERVING SUGGESTION: You can use sambal oelek or hot chilli sauce instead of harissa. Timesaver: Use the chopping attachment on a food processor to chop onion and celery (use the pulse function so it doesn’t become mushy). Tear the coriander with your hands instead of chopping. Use crushed garlic from a jar or tube instead of fresh garlic.