This is an extraordinarily easy and nourishing soup that gets much of its flavor from spicy harissa paste. If using store-bought harissa, keep in mind that the heat level can vary wildly. Sample a little bit of it and add to taste.
Heat in a soup pot or Dutch oven over medium heat:
When hot, add and cook, stirring, until softened, 6 to 8 minutes:
Stir in and cook 1 minute more:
Add:
Bring to a boil, then reduce the heat, partially cover, and simmer for 15 minutes. Stir in:
Simmer 2 minutes more. Place in each bowl:
Bring the soup to a rolling boil, then remove from the heat and ladle the soup over the bulgur or couscous and let sit 5 minutes before eating. If desired, garnish with: