Tomato and Couscous Soup

This tomato soup is nutritious, delicious, easy-to-make and ready in just over 30 minutes. Serve hot, room temp or even cold. Use vegetable stock to make it vegetarian/vegan. This has been adapted from a Julie Le Clerc recipe.

• Ready In: 35 mins
• Serves: 4

Ingredients

• 1 -2  tablespoon olive oil
• 1  large onion, finely diced
• 1  teaspoon cumin, ground
• 3  garlic cloves, crushed
• 2 (400 g) cans diced tomatoes
• 70  g tomato paste
• 4  cups  vegetable stock or 4  cups  chicken stock
• 1⁄3 cup  instant couscous
• 1⁄2 bunch fresh coriander, chopped
• 1⁄2 teaspoon sea salt (or to taste)
• 1⁄2 teaspoon fresh ground pepper (or to taste)

Directions

1. Heat oil in a large saucepan. Add onion and cook over moderate heat until onion is softened (about 10 minutes).
2. Add the cumin and garlic, and sauté for 1 minute.
3. Add tomatoes, tomato paste and stock. Bring to a boil, then reduce to a simmer for about 15 minutes.
4. Add couscous and simmer for a further 5-10 minutes, or until couscous is tender.
5. Season with salt and pepper and serve garnished with fresh coriander (cilantro).