Moroccan Couscous Soup - {Harira Couscous} Recipe - Cooking Index
Moroccan Couscous Soup - {Harira Couscous} Recipe - Cooking Index
This buttery and aromatic mideastern soup is both beautiful and palate-stimulating as a first course to plain, solid fare as well as to a Moroccan meal. It's especially terrific on those occasions when unexpected guests arrive for dinner. Why? Because the couscous continues to expand in everyone's stomach, leaving a feeling of fullness and repletion. And it's lightening fast to make.
Courses: Soup| 6 cups | Warm vegetable or chicken stock | |
| (in a pinch you can also use water) | ||
| 3/4 cup | Fast-cook couscous | |
| 5 tablespoons | Butter | |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| 1 | Saffron | |
| 1 1/2 teaspoons | Ground aniseed | |
| 1/4 cup | Finely-chopped cilantro |
Mix the stock, couscous, butter, salt and pepper, and saffron in a saucepan and bring to a boil. Cook over medium heat for three minutes. Stir in the aniseed and cilantro. Serve immediately -- if you delay it will turn into a gloppy mess.
Serve hot to 6 people.
Source:
Soup Of The Evening...Beautiful Soup at http://www.soupsong.com
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