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This quick-cooking, hearty soup gets rich, bold flavor from nutty romesco sauce, tomato paste, and smoky harissa mixed into the broth that our fluffy couscous boils in. We're topping it all with tangy feta, crunchy almonds, and fresh parsley.
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Wash and dry the parsley; roughly chop the leaves and stems.
In a medium pot, heat a drizzle of olive oil on medium-high until hot. Add the mirepoix, tomato paste, and harissa paste; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until thoroughly combined. Add the broth (carefully, as the liquid may splatter), romesco sauce, couscous, and 1 cup of water. Heat to boiling on high. Once boiling, cook, stirring occasionally, 4 to 5 minutes, or until the couscous is tender. Turn off the heat. Serve the soup topped with the cheese (crumbling before adding), chopped parsley, and almonds. Enjoy!
Tips from Home Chefs