Created by ImPat on August 7, 2018
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.
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.
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.
Step 4:
Step 5: Season with salt and pepper and remove from the heat.
Step 6: Using tongs, remove and squeeze lemon halves over the soup to release their juices and then discard the lemons.
Step 7: Serve soup sprinkled with remaining coriander.