For The Soup 1. Combine the split peas and vegetable stock in a large saucepan. Bring to a boil, turn down heat, and simmer briskly for 15 minutes.

2. While the peas are cooking, combine 3/4 of the powdered harissa spices with the garlic, mashing it thoroughly with a knife. Set aside in a small bowl.

3. Add the turnips and onions to the stock and cook 15 minutes more. Stir in the garlic and harissa mixture and the mustard greens. Lay the rosemary on the top and cover to keep warm.

For The Mev: 1. Bring the water to a boil; stir in the remaining harissa, couscous, and salt. Remove from the heat and let it stand for 5 minutes.

2. Fluff the couscous with a fork and add the pistachios and currants. Fill Mev or other 1-cup molds with the couscous mixture and press down hard.

To Serve 4 People: Remove the couscous from the molds and set in the middle of 4 hot soup bowls. Discard the rosemary sprig and ladle the soup around the couscous. Dust with just a little more harissa.

Ethnic Vegetables, in the Every Modern Means book before you attempt this recipe.