Moroccan tomato chickpea soup with couscous

Ingredients

• 75g couscous
• 3 tbsp olive oil
• 750ml hot vegetable stock
• 1 large onion, finely chopped
• 1 carrot, chopped into small cubes
• 4 garlic clove, crushed
• half a finger of ginger, peeled and finely chopped
• 1-2 tbsp ras-el-hanout
• 1 tbsp harissa paste, plus extra to serve
• 400g tin chopped tomato
• 400g tin chickpea
• juice ½ lemon
• roughly chopped coriander, to serve

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