Yellow soup with cous cous recipe

 

  1. Peel zucchini, remove seeds and threads and cut it in small pieces.
  2. Put zucchinis in pressure cooker, add spinach and tarragon and then pour the broth. Close the pot and pressurize it and, as soon as the valve rings, reduce heat to a minimum and cook for 3 minutes. When this time has passed turn of the pot, allow steam to escape and open.
  3. Process vegetables with the mixer. Add cou cous, mix, close pot again and cook for 3 minutes from the ring.
  4. Allow steam to escape and open the pot. Season soup with butter. Rectify salting and, if we wish for it to be spicy, add the harissa.
  5. Tip: it is preferable to use frozen spinach, which by being divided in blocks ease distribution. With these quantities a thicker soup is obtained, to thin it we can add 3 ladles of boiling broth when cooking is complete.
*The harissa is a Tunisian condiment based in fresh chili, garlic, coriander leaves, cumin seeds and olive oil.
 
-  300 g of precooked cous cous
-  600 g of zucchini
-  1 tbsp of harissa *(optional)
-  1tbsp of dry tarragon
-  150 g of frozen spinach
-  Salt and pepper
-  50 g of butter
-  450 ml of vegetable broth

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