Easy Moroccan Couscous Soup
Easy Moroccan Couscous Soup

Ingredients

Method

  • 1 tbsp veg oil
  • 1 sliced red onion
  • 3 sliced garlic cloves
  • 1 tsp hot pepper paste
  • 2 tbsp cumin seeds
  • 1 diced sweet potato
  • 1 diced zucchini
  • 3 chopped tomatoes
  • 400g tin of chickpeas, drained
  • 500ml chicken stock (or veg stock for vegetarians)
  • 100g couscous
  • 125g tin of mackerel (optional)
  • 2 tbsp chopped coriander
  • Heat the oil in a large saucepan, and gently fry the onion, garlic, pepper paste, and cumin seeds for 5-8 minutes. Add the zucchini, sweet potato, chickpeas, tomatoes, and stock, and simmer for 20 minutes. Stir in the couscous, coriander, and tinned fish (if using), and cook for 5 minutes until the couscous is tender. Serve immediately.
30 mins
2 serving
This recipe pairs perfectly with the Lightfoot & Sons 'Myrtle Point' Pinot Noir 2018 from Gippsland, Australia.

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