Directions

1. Place the dried couscous in a microwave-safe bowl. Add 2 cups of water and a pinch of salt. Cover the bowl and microwave for 3-4 minutes or until the couscous is fluffy and cooked. Fluff the couscous with a fork, drizzle with olive oil or a pat of butter, and set aside.

2. In separate pans, heat olive oil over medium-high heat. Cook the meatballs and merguez sausages until they're browned and cooked through. Set them aside.

3. In a large pot, heat olive oil over medium heat. Add chopped onions and minced garlic, sauté until fragrant. Add diced celery, zucchini, carrots, and chickpeas. Sauté for a few minutes until the vegetables begin to soften. Stir in crushed tomatoes, vegetable or chicken broth, cumin, paprika, salt, and pepper. Bring the soup to a boil, then reduce the heat and let it simmer for about 20-25 minutes, allowing the flavors to meld.

4. In a serving bowl, create layers of flavor. Start with a bed of fluffy couscous. Arrange the cooked meatballs and merguez sausages on top. Ladle the hearty vegetable and tomato soup over the couscous and meats.