Couscous, zucchini and sweet corn soup with harissa
4
Points®
Total time: 20 min • Prep: 10 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
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.
Ingredients
Olive oil
2 tsp
Brown onion
1 medium, finely chopped
Celery
3 stick(s), finely chopped
Garlic
2 clove(s)
Frozen corn
1½ cup(s), (240g)
Green string beans
200 g, chopped
Vegetable stock, liquid, salt-reduced
4 cup(s), (1L)
Zucchini
1 large, chopped
Dry wholemeal couscous
100 g, (1/2 cup)
Harissa
1 tbs, (North African chilli paste)
Fresh coriander
2 tbs
Instructions
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.
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