Thermomix harissa chicken and couscous soup

Spice things up!

  • 30 mins cooking
  • Serves 4
  • Print
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.


  • 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


  • 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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