Happy COUSCOUS Day :)

Chorba birds tongue, Orzo Soup

Recipe by
Prep: 10min | Cook: 50min | Servings: 6



  • 1 brown onion
  • A pinch of salt
  • A pinch of black pepper
  • 1 tablespoon of red sweet paprika
  • 1 teaspoon of Harissa
  • 500g of (canned) peeled plum tomatoes
  • 100g of chickpeas soaked overnight
  • 1 medium carrot or 1 courgette
  • 1 liter and half of water
  • Sunflower oil
  • 200g of Orzo/Rosini
  • Fresh coriander leaves
  • 1 Lemon


  1. In a large pan add 4 tablespoons of sunflower oil.
  2. Put the pan on a medium heat.
  3. Add the chopped onions.
  4. Add the harissa and the red paprika.
  5. Start to cook for 3 minutes by stirring all the spices together.
  6. Rinse and add the chickpeas and the carrot (cut into small pieces) into the pan.
  7. Mix into a blender the peeled plum tomato and pour the tomato puree into the pan.
  8. Add the salt, the black pepper,
  9. Pour 1 liter and half of water.
  10. Cook for 30 minutes.
  11. After all the ingredients are cooked.
  12. Add the Orzo/Rosini into the pan and cook for 20 minutes or until the pasta are cooked.
  13. Remove the pan from the heat and allow to cool for 10 minutes.
  14. Serve the soup hot into the bowls, sprinkle with a few leaves of coriander and drizzle with a little of lemon juice.

Leave a Review

Your email address will not be published. Required fields are marked *


1 2 3 4 5