Moroccan Vegetable Soup
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 1 hr 30 mins |
| Total Time | 2 hrs |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g beef oulash
- 2 cloves garlic)
- 1 vegetable onion (s)
- 2 large carrot (s)
- 3 stalks celery
- 2 red pepper (s)
- 200 g apricot (s), dried
- 1 large can tomato (s), chunky
- 100 g couscous
- 2 tablespoon vegetable stock, instant
- 0.5 teaspoon ½ harissa, (Arabic spice paste, hot)
- 2 tablespoons oil
- a bit salt
- 1 liter water
Print Recipe
Pin Recipe Instructions
- Remove the skin from the onion and garlic, dice both finely.
- Heat the oil in a casserole and fry the meat brown all over. Only fry the onion cubes and garlic cubes briefly at the end so that they do not burn. Season with a little salt and harissa.
- Pour 1 liter of water, bring to the boil and stir in the stock. Cover and let simmer for an hour and a half.
- In the meantime, peel or clean and wash the vegetables. Cut the carrots and celery into oblique slices and cut the peppers into large pieces. After about 1 hour of cooking, add the vegetables, apricots and tomato pieces to the meat and cook at the same time.
- Bring 100 ml water and about 1/2 teaspoon salt to the boil. Take the pot off the stove. Stir in the couscous and cover and leave to soak for approx. 5 minutes. Then loosen up with a fork. Season the soup with salt and harissa.
- Serve in soup bowls or deep soup plates.
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