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Tomato & couscous soup

  • 0:10 Prep
  • 0:25 Cook
  • 4 Servings


  • Olive oil spray
  • 1 brown onion, finely chopped
  • 2 garlic cloves, crushed
  • 1 long fresh red chilli, deseeded, finely chopped
  • 2 teaspoons ground cumin
  • 3 celery sticks, trimmed, finely chopped
  • 1 large potato, peeled, finely chopped
  • 1 large carrot, peeled, finely chopped
  • 750ml (3 cups) water
  • 1 x 400g can no-added-salt chopped tomatoes
  • 150g green beans, topped, cut into 3cm lengths
  • 50g (1/4 cup) couscous
  • Fresh coriander leaves, to serve
  • Low-fat natural yoghurt, to serve


  • 1
    Heat a large saucepan over medium heat. Spray with olive oil spray. Add the onion and cook, stirring occasionally, for 5 minutes or until onion softens. Add the garlic, chilli and cumin and cook, stirring, for 1 minute or until aromatic.
  • 2
    Add the celery, potato and carrot. Cook, stirring, for 2 minutes or until the celery softens. Add the water and tomato. Bring to the boil. Reduce heat to low. Simmer for 15 minutes or until potato is tender.
  • 3
    Add beans and cook for 2 minutes. Add couscous. Set aside for 2-3 minutes or until couscous is tender. Season with pepper. Ladle among serving bowls. Top with coriander and serve with yoghurt.

Source: taste.com.au


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