Harissa and Seasonal Vegetable Soup

Excerpt from Ari’s Top 5 enews

An easy meal to keep you warm as the colder months come in

This is a wonderful warming meal that, if you have broth on hand, can be made in a matter of minutes. Perfect for cold days where you want a quick, comforting meal. I just started making it last month, but I have a feeling it’ll be making regular appearances at our house until the weather warms up again in the spring.

To make the harissa soup, any good broth will do. At the Deli, we sell our homemade chicken stock, which is terrific (it has no salt, so be sure to add some). Chicken, beef, vegetable, or seafood broth will all work well. Coarse-chop whatever vegetables you like. I used a good bunch of fresh fennel, carrots, and peppers, but any vegetable will work. Heat some olive oil in a sauté pan, add the vegetables and a bit of sea salt, and cook until they’re soft. Add the broth to the vegetables and bring it to a boil. Add a handful or two of the Mahjoub family’s fabulous sun-dried, hand-rolled couscous. You can use more or less depending on how thick you want the soup to be. Simmer for about 12 minutes or so until the couscous is al dente.

Last but absolutely not least, stir in some of the Les Moulins Mahjoub’s amazing harissa. It is truly, to my taste, incredible. Made from a trio of different peppers, organically grown and sun-dried; tomatoes, organically grown and sun-dried; and extra virgin olive oil, all from the Mahjoub’s farm. Add more or less depending on how spicy you like your food. Personally, I like a lot!

Add a good green salad and some Bakehouse baguette, and you have a marvelous harissa soup.