Marrakesh Chicken Soup - The Globe and Mail Spicy harissa paste is available at specialty grocery stores. You could also get by nicely with a dry gewürztraminer or dry riesling. - Beppi Crosariol Harissa sauce 1 tbsp harissa paste 1 tbsp water 2 tsp olive oil 2 tsp lemon juice 1/4 tsp sugar Soup 1 tsp ground ginger 1 tsp turmeric 1 tsp ground cumin 1/2 tsp ground cinnamon 2 cups diced sweet potato 1 1/2 cups diced zucchini 1 1/2 cups diced white turnip 1/2 cup Israeli couscous 2 tbsp chopped mint Stir harissa sauce ingredients together. Season with salt. Set aside. Bring stock to boil in a soup pot with all spices. Add vegetables and simmer 10 minutes, or until tender-crisp. Keep warm adding either chicken breasts or legs or both. Cook couscous according to package directions. Stir into soup. Bring back to a boil then spoon into bowls. Garnish with fresh mint and harissa sauce.