Tomato & couscous soup

Posted by adm On September - 5 - 2011

How to cook Tomato & couscous soup


  • Olive oil spraying
  • 1 brown onion, finely sliced
  • 2 garlic cloves, low
  • 1 long fresh red chilly, deseeded, finely shredded
  • 2 tsp ground cumin
  • 3 celery sticks, cut, finely sliced
  • 1 large tater, raw, finely sliced
  • 1 large carrot, raw, finely shredded
  • 750ml (3 cups) h2o
  • 1 x 400g can no-added-salt chopped tomatoes
  • 150g green beans, topped, delve 3cm lengths
  • 50g (1/4 cup) couscous
  • Fresh coriander leaves, to dish
  • Low-fat natural yogurt, to answer

How to:

  • Heat a large saucepan over medium rut. Spray with olive oil sprayer. Add the onion and fake, stirring occasionally, for 5 minutes or until onion softens. Add the ail, chilli and cumin and fix, stirring, for 1 minute or until redolent.

  • Add the celery, potato and carrot. Make, stirring, for 2 minutes or until the celery softens. Add the water and tomato. Bring to the churn. Reduce heat to low. Simmer for 15 minutes or until potato is tenderise.

  • Add beans and cook for 2 proceedings. Add couscous. Set aside for 2-3 minutes or until couscous is tenderise. Season with peppercorn. Ladle among serving bowls. Top with coriander and serve with yoghurt.

  • Cooking time:25 min.

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