Couscous, courgette & sweetcorn soup
A Middle Eastern-inspired soup that’s flavoured with harissa and topped with fresh coriander.
1 large, chopped
Sweetcorn, canned, drained
Vegetable stock cube(s)
2 cube(s), 1 litre stock
Wholewheat Couscous, dry
- Heat the oil in a large pan over a medium heat. Add the onion and celery, and cook for 5 minutes or until softened. Add the crushed garlic and cook, stirring, for 30 seconds or until fragrant.
- Add the corn, beans and 1 litre stock (made with 2 vegetable stock cubes), and bring to the boil. Reduce the heat and simmer, uncovered for 2 minutes. Add the courgette and couscous and simmer, uncovered for 2-3 minutes or until the couscous is tender. Season to taste.
- Serve the soup with the harissa paste and fresh coriander sprinkled over the top.