Moroccan vegetable soup with couscous

AUTHOR
Xavier Baldwin
DIFFICULTY
very easy
RATING
4.3 3
COOK TIME
120 mins
TOTAL TIME
120 mins

Ingredients

Servings: 4
  • 1 Vegetable Onion
  • 2 Garlic cloves
  • 500 g Beef goulash
  • 2 TABLESPOONS oil, salt
  • 1/2 TEASPOON Harissa (hot arabic spice paste)
  • 2 TABLESPOONS Vegetable broth
  • 2 medium-sized carrots
  • 3 stalks of celery
  • 2 red peppers
  • 100 g dried apricots
  • 500 g chunky tomatoes
  • 100 g Couscous

Directions

  1. 1

    Peel onion and garlic and dice both. Dab meat dry. Heat the oil in a casserole dish. Brown the meat all around. Fry the onion and garlic briefly at the end.

  2. 2

    Season with salt and harissa. Add 1 l water, bring to the boil and stir in the stock. Cover and stew for about 1 1/2 hours.

  3. 3

    In the meantime peel or clean and wash the vegetables. Cut carrots and celery into diagonal slices and peppers into large pieces. After approx. 1 hour cooking time add vegetables, apricots and tomatoes to the meat and cook.

  4. 4

    Bring 100 ml water and about 1/2 teaspoon salt to the boil. Take the pot off the stove. Stir in couscous and let it swell covered for about 5 minutes. Then loosen up with a fork. Season soup with salt and harissa.

  5. 5

    Serve with couscous.

Nutrition Facts

KCAL
390 kcal
CARBS
41 g
FATS
10 g
PROTEINS
31 g