Mediterranean Vegetable Soup with Couscous

By LRay

Martha Stewart Living, September 2016, page 82.

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

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.