recipe: fiery tomato & couscous soup
Editor’s note: This recipe is from Jules Clancy of Stone Soup.
fiery tomato & couscous soup
Couscous is great in soups because it adds a hearty texture without being too stodgy.
If you aren’t going to serve this straight away, either top up with a little water before serving. Or wait until you’re ready to serve before adding the couscous.
If the thought of a fiery soup excites you, you may want to increase the chilli. For those with delicate taste buds, feel free to dial down the fieriness or omit it all together.
2 cloves garlic, finely chopped
1 teaspoon dried chilli flakes
1 can tomatoes (400g, 14oz) chopped
2 tablespoons soy sauce
1/2 cup couscous
1. Heat a few tablespoons of olive oil in a large saucepan.
2. Fry garlic on a medium high heat until starting to brown, about 1 minute.
3. Add chilli, tomato, soy sauce and 1 1/2 cups water and bring to the boil.
4. Simmer for about 5 minutes.
5. Add couscous and simmer for another few minutes until couscous is tender.
6. Taste, season and serve drizzled with a little extra virgin olive oil.
variations for dietary requirements:
gluten free – Replace couscous with 3/4 cup cooked basmati or brown rice and make sure you use tamari or other gluten free soy sauce.
carnivores – Add thinly sliced chicken breast or thighs and add at stage 3.
soup too thick – You’ve probably added a little too much couscous. No problem, just dilute with a little water. Remember to bring back to the boil before serving.
bitter flavour – Probably overcooked garlic in step 2. Not much can be done now, but next time cook the garlic over a lower heat or for less time.
couscous too crunchy – Simmer for a little longer.
too bland – Add more salt & pepper and possibly a little more soy or chilli.
too hot – Next time use less chilli. For now, serve with some cooling yoghurt or a glass of milk or dilute with some extra water.
OK. The couscous will continue to absorb moisture and thicken so you may need to add a little more water.