Name: Thermomix harissa chicken and couscous soup
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 cup loosely packed fresh coriander (cilantro) leaves, plus extra to serve; 1 cup loosely packed fresh mint leaves; 1 cup loosely packed fresh flat-leaf parsley leaves; 1 large red onion (300g), halved; 1 clove garlic; 1 teaspoon harissa paste; ½ teaspoon ground turmeric; 1 tablespoon olive oil; 2 x 400g cans diced tomatoes; 1 litre (4 cups) chicken stock; 500 grams chicken thigh fillets, cut into 4cm (1½in) pieces; ½ cup (100g) couscous; 1 teaspoon finely grated lemon rind; 1 tablespoon lemon juice; lemon wedges and greek yoghurt, to serve

This spicy and fragrant chicken soup is made super simple with the use of your Thermomix. Harissa adds a distictive touch with a fiery kick.

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Ingredients

1 cup loosely packed fresh coriander (cilantro) leaves, plus extra to serve

1 cup loosely packed fresh mint leaves

1 cup loosely packed fresh flat-leaf parsley leaves

1 large red onion (300g), halved

1 clove garlic

1 teaspoon harissa paste

½ teaspoon ground turmeric

1 tablespoon olive oil

2 x 400g cans diced tomatoes

1 litre (4 cups) chicken stock

500 grams chicken thigh fillets, cut into 4cm (1½in) pieces

½ cup (100g) couscous

1 teaspoon finely grated lemon rind

1 tablespoon lemon juice

lemon wedges and greek yoghurt, to serve

Method

1.Place coriander, mint and parsley in mixing bowl; chop for 10 sec/speed 7 or until finely chopped. Scrape down the side of bowl. Transfer to a small bowl and set aside.

2.Place onion and garlic in mixing bowl; chop for 3 sec/speed 7. Scrape down the side of bowl. Add harissa, turmeric and oil; cook for 4 min/120°C/speed 1.

3.Add tomatoes, 3 cups (750ml) of the stock and the chicken; cook for 14 min/110°C/reverse/stir mode.

4.Add couscous, lemon rind and juice, and chopped herbs; mix for 80 sec/reverse/speed 2. Season to taste. Soup will thicken on standing, so thin soup with remaining stock.

5.Divide soup among serving bowls; scatter with extra coriander leaves. Serve with lemon wedges and greek yoghurt.

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