Chorba Hara Bi Keskou

4 tablespoons olive oil
1 medium onion, diced
3 cloves garlic, chopped
1 teaspoon harissa or favorite hot sauce to taste
1 tablespoon paprika
1 teaspoon ground coriander
1 teaspoon ground cumin
1 15-ounce can diced tomatoes with liquid
1 ½ cups cooked dried chick peas or 1 15-ounce can chick peas, drained
6 cups water
Kosher salt and pepper to taste
2 medium potatoes, peeled and diced
½ cup dry couscous, instant or regular
4 tablespoons chopped cilantro, leaves only

1. Heat the oil in a medium soup pot over medium heat. Add the onion and garlic and cook until lightly golden brown, about 10 minutes.

2. Add the harissa, paprika, spices, tomatoes, chick peas, and water. Season with salt and pepper to taste. Bring to a boil.

3. Add the diced potatoes, lower the heat, cover, and simmer gently for 15 minutes. 4. After 15 minutes, add the couscous and allow to simmer uncovered for 10 minutes, or until the couscous is tender.

4. Adjust the seasoning with salt and pepper and add the cilantro.

5. Serve in deep bowls with crusty bread. The soup can be made up to 2 days before serving, and can be stored, covered, in the refrigerator.