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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


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 poached chicken

1/2 cup Israeli couscous

2 tbsp chopped mint


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.