Ingredients:
- 2 tbsp olive oil
- 1 onion, chopped
- 2 carrots, diced
- 2 celery sticks, diced
- 400 g / 14 oz canned or fresh chopped tomatoes
- 6 garlic cloves, chopped
- 1 liter / 4 cups vegetable stock
- 200 g / 8 oz Israeli couscous / any small pasta
- 3 sprigs fresh mint, chopped
- ¼ bunch cilantro, chopped
- ½ tsp ground cumin
- Cayenne pepper, to taste
- Salt to taste
- Ground black pepper to taste
Method:
- Heat the oil in a large pan, then add the onion, carrots and celery and cook gently for about 10 minutes on medium heat, till softened
- Add garlic, the tomatoes, stock, couscous / pasta, cumin powder, cayenne pepper, mint, cilantro, salt and pepper and bring to boil
- Reduce the heat and simmer gently for 10 minutes, stirring occasionally, till the couscous / pasta is cooked and tender
- Serve piping hot with your favorite bread
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