Ingredients
- 2 tablespoons olive oil
- 1 yellow onion (large onion, finely chopped)
- 1 carrot (large carrot, peeled and finely chopped)
- 1 stalk celery (thinly sliced)
- 1 tablespoon Moroccan seasoning
- 4 cups vegetable stock
- 1 can (400 gram) diced tomatoes
- Salt, to taste
- 500 grams cauliflower (trimmed and cut into medium florets)
- 1 lemon (washed and halved)
- 85 grams dry couscous (pearl couscous, 1/2 cup dry)
- 1/2 cup coriander (fresh, finely chopped)
- Pepper, to taste
How to Make
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Step 1: 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.
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Step 2: 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.
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Step 3: 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.
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Step 4:
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Step 5: Season with salt and pepper and remove from the heat.
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Step 6: Using tongs, remove and squeeze lemon halves over the soup to release their juices and then discard the lemons.
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Step 7: Serve soup sprinkled with remaining coriander.
We hope you enjoy this recipe!
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