Good Chef Bad Chef - North African Couscous Soup



Have you ever watched the show, Good Chef Bad Chef?

I have and I love it.

Two chefs, both who love food, one who makes a "bad chef" recipe and then other who makes a "good chef" recipe.

I LOVE BAD CHEF.  He reminds me of myself. Let's cook it in butter, let's use oil and refined sugar and all those delicious things. I understand about clean eating, paleo, organic ingredients and whatever other latest health food craze is abuzz. But if I have to choose between a brownie made of dark chocolate or one made with cacao, black beans or sweet potato puree, I know what I am going to choose.

I distinctly remember the day I watched Bad chef make this recipe. Bad chef has his own name of course, but I am too lazy to google search it right now, so today he is just Bad Chef. It was a north african inspired lamb soup, that used couscous to thicken it. It was everything I love about morrocan food, spices, heat, fresh herbs, yoghurt drizzled on top.

When I made it a few weeks ago I inhaled it and labelled it the best soup I have ever had. Always a big call. Even my son loved it.

Try it out when you next have a cold, or are cold, or hungry, or bored. Just cook it....immediately.

North African Couscous Soup (adapted from here)

Ingredients

250 g lamb pieces, (i used a lambd leg steak)
½ cup couscous
1 medium onion, finely chopped
4 cloves garlic, crushed with salt
1 tsp ginger, grated
½ cup fresh coriander, chopped
1 tsp. ground coriander
1 tsp. ground cumin
¼ tsp. all spice
1 tsp. chilli powder
1 tsp. sweet paprika
400 g crushed tomatoes
2 green chillies, finely chopped
1 tbsp. honey
100g chickpeas (I used canned ones)
1 lemon, zested
800 ml chicken stock
salt & pepper to taste
olive oil

To Serve
1 cup baby spinach, chopped
½ cup mint, chopped
½ cup parsley, chopped
1 lemon, juiced
yoghurt
 
Method
 
  1. Heat some oil in a large soup pot and brown your lamb pieces. I cut into small half centimetre chunks.
  2. Add spices (ground coriander, cumin, all spice, chili powder, paprika and salt and pepper, and cook until spices become fragrant.
  3. Add the onion, garlic, ginger, fresh chilies, lemon zest and honey. Fry until the onion is soft.
  4. Add stock, canned tomato, chickpeas bring to the boil.  Once boiling reduce heat to a slow simmer and cook for a further hour or until the lamb is tender.
  5. Remove pan from the heat and stin through the spinach, mint, parsley and lemon juice. (i would add the lemon juice slowly till it reaches the acidity you like.
  6. Add the couscous and let sit for at least 3 mins so that the couscous swells, this will thicken the soup for you.
  7. Serve drizzled with yoghurt, and if you like add flatbread with garlic butter.

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