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Mediterranean Vegetable Soup with Couscous

By

Martha Stewart Living, September 2016, page 82.

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Ingredients

  • 2 tablespoons couscous
  • 1 tablespoon mild harissa
  • 1/3 cup very thinly sliced zucchini
  • 1/2 cup chickpeas, drained and rinsed
  • 1/4 cup halved cherry tomatoes
  • 1 tablespoon packed basil leaves, torn if large

Details

Adapted from twoboysonegirlandacrazymom.com

Preparation

Step 1

PACKING TIP: A wide-mouthed heatproof container with a tight-fitting lid is your best bet. And since it doubles as a bowl, there's one fewer thing to clean.

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