Serves 4 / Harissa, a spicy hot sauce used in Moroccan cuisine, gives this soup its kick. Serving tip: Balance the flavors by serving with a spinach salad.
1 cup water
1/4 teaspoon salt
1 cup couscous
3/4 teaspoon cayenne pepper
1 teaspoon hot or sweet paprika
1 clove garlic, minced
2 teaspoons olive oil
6 cups low-sodium vegetable broth
2 tablespoons lemon juice
1. Bring water and salt to a boil; stir in couscous, cover, and remove from heat. Let stand 5 minutes. Fluff with a fork.
2. In a small bowl, make harissa by combining cayenne, paprika, garlic, olive oil, and salt to taste.
3. Heat broth in a large saucepan over medium heat; stir in lemon juice. Bring to a simmer, then reduce heat to low so broth is hot but not bubbling. Break an egg into a small bowl, then carefully slide into hot broth; repeat with remaining eggs. Poach eggs for 3 minutes or until whites are firm and yolk is still soft.
3. Divide cooked couscous among four warm soup bowls. Using a slotted spoon, place an egg into each bowl. Drizzle a bit of harissa over each egg, then divide broth among bowls. Serve immediately.
PER SERVING: 292 cal, 25% fat cal, 8g fat, 2g sat fat, 212mg chol, 12g protein, 40g carb, 3g fiber, 431mg sodium