MOROCCAN COUSCOUS SOUP
SERVES 4 PREP 15 MINS COOK 40 MINS
• 2 tbsp extra virgin olive oil
• 1 onion, chopped finely
• 1 medium eggplant, cut into 2cm pieces
• 2 garlic cloves, crushed
• 1 fresh long red chilli, chopped finely
• 1 tbsp ground cumin
• 2 tsp ground coriander
• 2 medium carrots, chopped coarsely
• 400g can cherry tomatoes
• 400g can chickpeas, drained, rinsed
• 1 litre (4 cups) vegetable stock
• 1/3 cup whole-wheat couscous
• 1/3 cup parsley sprigs
1 Heat oil in a large, heavy-based saucepan over medium heat. Cook onion, stirring, for 3 mins or until softened. Add eggplant. Cook, stirring, for 5 mins or until golden and softened.
Add garlic, chilli and spices. Cook a further 1 min or until fragrant. Then stir in carrot, tomatoes, chickpeas and stock. Simmer for 20 mins or until vegetables are tender. Remove from heat. Stir in couscous. Stand, covered, for 10 mins or until couscous is soft. Top
