Tomato and
couscous soup
Shopping list
Fresh ingredients:
1 bulb garlic
1 onion
1 carrot
1 red chilli
1 bunch coriander
Dry ingredients:
1 x 400g tin chopped tomatoes
1 small packet couscous
1 chicken or vegetable stock cube
Dairy:
25g Parmesan
Total cost: Dh27
Method
Peel and chop two garlic cloves, the onion and the carrot. De-seed the chilli and finely dice.
Heat a couple of tablespoons of oil in a saucepan over a medium heat. Add the onion and cook for two to three minutes.
Stir in the garlic, carrots and chilli, season with salt and black pepper and cook for a further five minutes.
Meanwhile, make up 700ml of hot stock and measure out 60g of couscous. Finely grate the Parmesan and pick and chop the coriander leaves.
Pour the chopped tomatoes and stock into the pan, stir well and cover with a lid. Leave to simmer for 10 minutes. Add the couscous, replace the lid and simmer for five more minutes. Remove the pan from the heat and stir in the chopped coriander, reserving a small handful for garnish.
Divide the mixture between two warm bowls, scatter over the Parmesan and remaining coriander and serve.
The Dh30 recipe works on the premise that you already have the most basic of store cupboard or fridge staples – items such as oil for cooking and dressing, vinegar, butter, salt and pepper – at your disposal.
