Spiced lamb and tomato soup with couscous

I spent most part of today working on figures for my upcoming business venture and the remainder reading "a short history of everybody for the last 13,000 years" - a book by Jared Diamond. My cerebral hemispheres feel a little more worked out than usual and I am relishing this sensation, knowing I have exercised and fired a few dormant neural pathways today.

So tonight's dinner is a healthy no-brainer - soup.

I used to make this soup quite often in the past, using chicken instead of lamb. Of course, if you prefer a meatless version, you can substitute the meat with eggplant, zucchini, pumpkin or some firm tofu. If you are planning on making soup for now and some later, my advice is to cook the couscous separately as it tends to absorb all the liquid it sits in and turn into a slippery, starchy mess.

This soup is all about bold flavours so it is not so suitable for the convalescing - but extremely good for nursing a hangover. We are talking about some fierce heat from fresh red chillis and cayenne, sweet spiciness from Spanish paprika, earthy tones from fresh ginger, turmeric and cumin, finished off with fresh coriander and parsley. This soup is like a watered-down version of a Moroccan lamb tajine, less laborious to prepare but still delivers the same amount of eating pleasure. Although I had ideas of taking this soup in various directions, I think this is one of those soups where less is more.

spiced lamb and tomato soup with couscous

400g lamb mince

100g baby spinach

400g tin of chopped tomatoes

500ml stock (chicken, beef or veg)

1 medium onion, finely sliced

4 fat garlic cloves, chopped

1 knob of ginger the size of a thumb, finely chopped

1 red chilli, chopped

1tsp Spanish paprika

1/2tsp cayenne pepper

2 tsp ground cumin

1 tsp turmeric

chopped parsley, coriander or spring onions

1 cup instant couscous

1 tsp butter

1 1/4 cup boiling water

salt and pepper to taste

place couscous in a bowl with butter and add boiling water, salt and pepper

cover with clingwrap and allow couscous to steam and absorb all the liquid - set aside

saute ginger, garlic, chilli and onion in a medium sized pot with some veg oil until soft but not coloured

add lamb mince and cook until brown

add spices and cook for a minute

add chopped tomatoes and stock and bring to the boil

simmer for 15 minutes

season to taste

fluff couscous and add chopped fresh herbs through

to serve place a handful of baby spinach leaves in a bowl and pour hot soup over

garnish with couscous