North African Couscous Soup

Adapted from Mark Bittman's book

The soup is very comforting and spicy for the winter months. The basic idea is veg stock + tomato paste providing the base with cumin or zataar and couscous providing the comforting texture. it is very simple and takes only around 20 mins to make

o 3 tbsp olive oil
o 1 small red onion minced
o 1/2 cup chopped celery or fennel (or use other veggies if these are not at hand)
o 2 quarts veg stock (or water)
o 1 cup couscous
o 3 tbsp tomato paste
o spice: 1tbsp zataar or 2 tsp powdered cumin (if using cumin also use 1 tsp thyme if avail)
o heat: 5 red chilies minced or pepper according to taste
o Put olive oil in saucepan, add onions and celery and cook until soft covered.
o put chilies or pepper and then add spices and leave for 2 mins
o then add couscous and toast the grains for 2 mins
o then add tomato paste mixing it with couscous
o finally add stock and bring to boil
o then simmer and leave for 10-15 mins

The soup can be made watery by reducing couscous. But it makes a good meal with 1 cup couscous.