Couscous, zucchini and sweet corn soup with harissa
1 medium, finely chopped
3 stick(s), finely chopped
Frozen corn kernels
1½ cup(s), (240g)
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)
- 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.
- 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.
- Serve soup with harissa and coriander.