Name: Tomato Soup with Israeli Couscous
Yield: Serves Four to Six
Ingredients: 400 g/14 oz can chopped tomatoes; 1.5 litres/2½ pints/6¼ cups vegetable or chicken stock; ¼ bunch fresh coriander (cilantro), or about 5 sprigs, chopped cayenne pepper, to taste; salt and ground black pepper; 6 garlic cloves, roughly chopped; 1 onion, chopped; 2–3 mint sprigs, chopped, or several pinches of dried mint; 30 ml/2 tbsp olive oil; 200–250 g/7–9 oz/1–1½ cups Israeli couscous; 1–2 carrots, diced; 1.5 ml/¼ tsp ground cumin

Preparation info

Serves
Four to Six

Difficulty
Easy

Appears in

The Complete Guide to Traditional Jewish Cooking

By Marlena Spieler

Published 2016

About

Israeli couscous is a toasted, round pasta, much larger than regular couscous, which is delicious in savoury, zesty soups such as this one. It works really well in spicy fish soups served with a wedge of lemon. If you like your soup to have a strong garlic flavour, add an extra clove of chopped garlic just before serving.

Ingredients

30 ml/2 tbsp olive oil
1 onion, chopped
1–2

Method

Heat the oil in a large pan, add the onion and carrots and cook gently for about 10 minutes until softened. Add the tomatoes, half the garlic, the stock, couscous, mint, ground cumin and coriander, with the cayenne pepper, salt and pepper to taste.