Tomato Soup with Israeli Couscous

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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

  1. 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.