Moroccan soup with couscous

Method

1. Heat the olive oil in a heavy-based pan over a medium-high heat. Add the beef and cook for 5 minutes or until browned all over. Remove with a slotted spoon and set aside.

2. Add the onions and garlic to the pan, reduce the heat slightly and cook for 5 minutes, until softened. Add the carrot and celery, cover and cook for 5 minutes, until the vegetables have softened slightly. Stir in the harissa paste and flour and cook for 2 minutes. Gradually whisk in the hot vegetable stock.

3. Stir in the tomatoes and apricots, then bring to the boil. Cover and simmer gently for 20 minutes. Season well with salt and pepper.

4. Add the butternut squash and return the beef to the soup. Cover and cook for about 25 minutes, stirring occasionally, until both the squash and beef are tender.

5. Meanwhile, make the jewelled couscous. Put the couscous into a large bowl. Pour over the hot stock, cover and leave to stand for 5 minutes to absorb the liquid. Fluff up the grains with a fork, then stir in the tomatoes and mint. Season.

6. To serve, ladle the soup into warmed bowls. Pile a spoonful of couscous in the centre and serve with extra harissa on the side.