Jono & Jules do food & wine

There’s hardly any couscous used here but it still manages to transform this into a really wholesome soup.

Spiced tomato and couscous soup – to serve 4

• olive oil
• 1 large onion, chopped
• 2 diced carrots
• 3 stalks celery, diced
• 2-3 tbsp harissa paste (depending how spicy you like it)
• 1 tsp ground cumin
• 1 tin chopped tomatoes
• 2 tbsp tomato purée
• 500ml vegetable stock
• 1 tin chickpeas
• 2 tbsp couscous
• handful of parsley, chopped

Heat 1 tbsp olive oil in a large pan and cook the onion, carrot and celery for a few minutes until starting to soften. Stir in the harissa and cumin. Add all the other ingredients except the couscous and stir, then cover and simmer for 30 minutes. Add the couscous and simmer for another 5 minutes, then stir in the parsley just before serving.

(Original recipe from BBC Good Food)