Spiced carrot and pepper soup with a couscous swirl from Smitten Kitchen Every Day: Triumphant and Unfussy New Favorites (page 84) by Deb Perelman

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

Ishie1013 on July 11, 2025

This was a delicious and easy soup.
Pandan on May 03, 2024

This was surprisingly good! I only made half the recipe but used the same amount of garlic and onions. My 1,5 year old toddler loved this without the harissa paste
Hannaha100 on January 03, 2022

There were tears and tantrums with this one but 6yo eventually ate several bowlfuls without the couscous. 3yo eventually ate some of hers by dipping crackers in (refused to do this with toast). It was a little sweet for me but the harissa and lemon helped a lot (didn't give that to young ones). Overall we liked it but I'm not sure it'll be a repeat.
naomiscookbookchallenge on October 07, 2019

We loved this. I used a couple of tablespoons of rose harissa and subbed quinoa for the couscous. I also pan-fried some of the quinoa to use as a crispy topping.
shoffmann on January 28, 2018

We really enjoyed this. I subbed in sriracha sauce for the harissa paste, but otherwise made as directed.
ksg518 on January 24, 2018

I thought this was just OK and I'm not sure I'll make it again. I made it strictly by the recipe except I didn't add the parsley garnish. It absolutely needs the lemon wedge to perk it up a bit. I think I would prefer Israeli couscous, instead of the fine couscous she calls for if I do make it again.