Tomato Soup with Couscous

Tomato Soup with Couscous Ingredients

1 tb White wine vinegar	1/2 Red onion; finely chopped
1 ts Sugar	1 Red pepper; diced
4 lg Ripe plum tomatoes; peeled	1 Hot green chilli; seeded and
; and diced	; chopped
1 l Passata	8 Mint leaves; shredded
2 tb Chopped coriander	8 oz Instant couscous
Salt and pepper	2 Lemons; juice of
1 bn Flat leaf parsley to garnish	150 ml Extra virgin olive oil
COUSCOUS

Instructions for Tomato Soup with Couscous

Heat the vinegar and dissolve the sugar in it, then allow to cool and add to soup base. Meanwhile blanche the tomato briefly in boiling water, then refresh in cold water. Peel, seed and dice them. Mix the passata with fresh tomato, add 1 tablespoon of Harissa and season with freshly ground black pepper. Chill. To make the couscous, follow the instructions on the packet. Pour almost boiling water over a bowl of couscous and leave. Fluff up the couscous once it has cooked, to get rid of the lumps. Add the lemon juice to the couscous, the red pepper, red onion, flat leaf parsley, chopped coriander, green chilli and shredded mint leaves. Stir in all the ingredients to the couscous, and drizzle 2 tablespoons of olive oil over the top. Fluff up the couscous and season well with salt and pepper. Spoon the couscous into the centre of a bowl, and ladle the soup mix around the couscous. The soup must be very chilled and the couscous at room temperature. Drizzle olive oil over the top and garnish with parsley. Converted by MC_Buster. Converted by MM_Buster v2.0l.

Main Ingredient: SoupCuisine: Uncategorized

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