August 07, 2018
Comfort Food, Dinner, Soups/Stews,
Grains, Couscous, Vegetables, Cauliflower, Onions, Moroccan, Budget-Friendly, Quick Meals, Weeknight Meals, Stove Top, Heart Healthy, Low Cholesterol, No Eggs, Non-Dairy, Vegan, Vegetarian, Canned Tomatoes more
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"From our Saturday nespaper The Weekend West. Times are estimated."
Heat oil in a stockpot over a medium heat and add onion, carrot and celery and cook, stirring occasionally for about 5 minutes or until soft.
Add seasoning and cook stirring for 1 minute and then add stock, tomatoes, cauliflower and lemon halves and stir until combined and bring to the boil, cover with lid and gently boil for 8 minutes.
Stir in couscous and cook, covered for a further 8 minutes, or until cauliflower and couscous are tender and then stir in half the coriander.
Season with salt and pepper and remove from the heat.
Using tongs, remove and squeeze lemon halves over the soup to release their juices and then discard the lemons.
Serve soup sprinkled with remaining coriander.
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