Reviews (2) Add Rating & Review 20 Ratings 5 star values: 3 4 star values: 2 3 star values: 9 2 star values: 4 1 star values: 2 Martha Stewart Member Rating: Unrated 06/08/2016 Yum. I love moroccan food. Harira is also one of the most famous moroccan soups. a must-try! http://bit.ly/1teMbAY Martha Stewart Member Rating: Unrated 02/18/2015 This is one of my favorite winter standbys--easy, healthful, and delicious! For extra flavor, I cook the cous cous in leftover broth not added to the soup. If you are averse to spicy foods, try the Mina brand mild harissa. If you don't like cilantro, flat leaf parsley would make a fine substitute. If you don't like rutubagas, I feel sorry for you!
Back to Moroccan Vegetable Soup All Reviews for Moroccan Vegetable Soup - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Moroccan Vegetable Soup Recipe Summary prep: 15 mins total: 25 mins Servings: 6
Ingredients Ingredient Checklist 1 pound carrots, washed, trimmed, and cut on the bias into 3-inch-long pieces 1/2 large rutabaga (about 1 pound), peeled and cut on the bias into 2-inch-long pieces 3 tablespoons extra-virgin olive oil 1/2 cup thinly sliced shallots (2 to 3 small) Coarse salt 1 teaspoon ground cumin 2 tablespoons harissa (North African hot-chile paste; kalustyans.com) 1/3 cup dry white wine 1 can (15.5 ounces) chickpeas, drained and rinsed Pinch of saffron threads 1 1/2 cups Israeli couscous Coarsely chopped cilantro, for garnish
Gallery Moroccan Vegetable Soup
Recipe Summary prep: 15 mins total: 25 mins Servings: 6
Gallery
Moroccan Vegetable Soup
Moroccan Vegetable Soup
Moroccan Vegetable Soup
Recipe Summary prep: 15 mins total: 25 mins Servings: 6
Recipe Summary
prep: 15 mins total: 25 mins
Servings: 6
prep: 15 mins
total: 25 mins
prep:
15 mins
total:
25 mins
Servings: 6
6
Ingredients
Ingredients
- 1 pound carrots, washed, trimmed, and cut on the bias into 3-inch-long pieces 1/2 large rutabaga (about 1 pound), peeled and cut on the bias into 2-inch-long pieces 3 tablespoons extra-virgin olive oil 1/2 cup thinly sliced shallots (2 to 3 small) Coarse salt 1 teaspoon ground cumin 2 tablespoons harissa (North African hot-chile paste; kalustyans.com) 1/3 cup dry white wine 1 can (15.5 ounces) chickpeas, drained and rinsed Pinch of saffron threads 1 1/2 cups Israeli couscous Coarsely chopped cilantro, for garnish
Directions
Bring a large pot of water to a boil. Add carrots and rutabaga, and simmer 2 minutes. Reserve 6 cups cooking water, then drain vegetables.
Place oil in a large, wide, deep pot over medium-high heat. Add shallots and 1 teaspoon salt, and cook, stirring occasionally, until shallots are softened and golden brown in places, about 5 minutes. Add cumin and harissa, and cook, stirring constantly, 1 minute. Add wine, and simmer 30 seconds.
Add vegetables, chickpeas, reserved cooking water, and saffron to pan. Bring to a boil over high heat. Reduce heat, and cover. Simmer until vegetables are crisp-tender, 8 to 10 minutes. Season with 2 teaspoons salt.
Meanwhile, bring a large pot of salted water to a boil, and cook couscous until al dente, about 7 minutes. Drain.
Divide couscous among 6 bowls. Ladle soup over couscous, and garnish with cilantro. Soup and couscous can be refrigerated in separate containers 2 days; let cool completely before refrigerating. Gently reheat together in a covered pot over medium heat, stirring occasionally.
Reviews (2)
Add Rating & Review 20 Ratings 5 star values: 3 4 star values: 2 3 star values: 9 2 star values: 4 1 star values: 2
Martha Stewart Member Rating: Unrated 06/08/2016 Yum. I love moroccan food. Harira is also one of the most famous moroccan soups. a must-try! http://bit.ly/1teMbAY Martha Stewart Member Rating: Unrated 02/18/2015 This is one of my favorite winter standbys--easy, healthful, and delicious! For extra flavor, I cook the cous cous in leftover broth not added to the soup. If you are averse to spicy foods, try the Mina brand mild harissa. If you don't like cilantro, flat leaf parsley would make a fine substitute. If you don't like rutubagas, I feel sorry for you!
Reviews (2)
Add Rating & Review 20 Ratings 5 star values: 3 4 star values: 2 3 star values: 9 2 star values: 4 1 star values: 2
Add Rating & Review
20 Ratings 5 star values: 3 4 star values: 2 3 star values: 9 2 star values: 4 1 star values: 2
20 Ratings 5 star values: 3 4 star values: 2 3 star values: 9 2 star values: 4 1 star values: 2
20 Ratings 5 star values: 3 4 star values: 2 3 star values: 9 2 star values: 4 1 star values: 2
5 star values: 3 4 star values: 2 3 star values: 9 2 star values: 4 1 star values: 2
Martha Stewart Member Rating: Unrated 06/08/2016 Yum. I love moroccan food. Harira is also one of the most famous moroccan soups. a must-try! http://bit.ly/1teMbAY Martha Stewart Member Rating: Unrated 02/18/2015 This is one of my favorite winter standbys--easy, healthful, and delicious! For extra flavor, I cook the cous cous in leftover broth not added to the soup. If you are averse to spicy foods, try the Mina brand mild harissa. If you don't like cilantro, flat leaf parsley would make a fine substitute. If you don't like rutubagas, I feel sorry for you!Martha Stewart Member
Rating: Unrated 06/08/2016
Yum. I love moroccan food. Harira is also one of the most famous moroccan soups. a must-try! http://bit.ly/1teMbAY
Rating: Unrated
Rating: Unrated 02/18/2015
This is one of my favorite winter standbys–easy, healthful, and delicious! For extra flavor, I cook the cous cous in leftover broth not added to the soup. If you are averse to spicy foods, try the Mina brand mild harissa. If you don’t like cilantro, flat leaf parsley would make a fine substitute. If you don’t like rutubagas, I feel sorry for you!
All Reviews for Moroccan Vegetable Soup
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Moroccan Vegetable Soup
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
