Spicy harissa paste is available at specialty grocery stores.
Wine Pairings: The best option is Sherry, the classic soup accompaniment, be it bone-dry fino or richer Amontillado. You could also get by nicely with a dry gewürztraminer or dry riesling. – Beppi Crosariol
Harissa sauce
1 tbsp harissa paste
1 tbsp water
2 tsp olive oil
2 tsp lemon juice
1/4 tsp sugar
Soup
6 cups chicken stock
1 tsp ground ginger
1 tsp turmeric
1 tsp ground cumin
1/2 tsp ground cinnamon
2 cups diced sweet potato
1 1/2 cups diced zucchini
1 1/2 cups diced white turnip
Salt and freshly ground pepper
1/2 cup Israeli couscous
2 tbsp chopped mint
Method
Stir harissa sauce ingredients together. Season with salt. Set aside.
Bring stock to boil in a soup pot with all spices. Add vegetables and simmer 10 minutes, or until tender-crisp. Season with salt and pepper. Keep warm adding either chicken breasts or legs or both.
Cook couscous according to package directions. Stir into soup. Bring back to a boil then spoon into bowls. Garnish with fresh mint and harissa sauce.
Lucy Waverman