Couscous, courgette & sweetcorn soup
6
Points®
Total time: 20 min • Prep: 10 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
A Middle Eastern-inspired soup that’s flavoured with harissa and topped with fresh coriander.
Ingredients
Olive Oil
2 teaspoon(s)
Onion
1 large
Celery, Raw
3 stick(s)
Garlic
2 clove(s)
Sweetcorn, tinned, drained
240 g
Green Beans
200 g
Vegetable stock cube
2 cube(s)
Courgette
1 medium
Wholewheat Couscous, dry
100 g
Harissa paste
1 tablespoon(s)
Coriander, fresh
1 tablespoon(s)
Instructions
1
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.
2
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.
3
Serve the soup with the harissa paste and fresh coriander sprinkled over the top.
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