Tomato & couscous soup

Ingredients (serves 4)

• Olive oil spray
• 1 brown onion, finely chopped
• 2 garlic cloves, crushed
• 1 long fresh red chilli, deseeded, finely chopped
• 2 tsp 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

Method

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.

Good Taste - May 2008, Page 48

Recipe by Chrissy Freer
Source: http://www.taste.com.au/recipes/19591/tomato+couscous+soup