Moroccan tomato & chickpea soup with couscous

Ingredients

• 75g couscous
  
• 3 tbsp olive oil
  
• 750ml hot vegetable stock
• 1 large onion
  
  , finely chopped
• 1 carrot
  
  , chopped into small cubes
• 4 garlic clove, crushed
• half a finger of ginger
  
  , peeled and finely chopped
• 1-2 tbsp ras-el-hanout
• 1 tbsp harissa paste, plus extra to serve
• 400g tin chopped tomato
• 400g tin chickpea
• juice ½ lemon
  
• roughly chopped coriander, to serve

  Method

  1. Tip the couscous into a bowl, season with salt and pepper and stir through 1 tbsp of the oil. Pour over enough hot stock just to cover and cover the bowl with cling film and set aside.
  2. Heat the rest of the oil in a saucepan and cook the onion and carrot gently for 8 mins until softened. Add the garlic and ginger and cook for 2 mins more then stir in the ras el hanout and harissa and cook for another minute. Pour in the tomatoes and stock and give everything a good stir. Season, add the chickpeas and simmer everything gently for 20 mins until thickened slightly then squeeze over the lemon.
  3. Uncover the couscous and fluff up with a fork. Spoon the soup into bowls, top each with a mound of couscous, scatter with coriander and serve with extra harissa for those who want it.
  4. Source: bbcgoodfood.com