Veggie Foodie

Ingredients:

1. 2 tbsp olive oil
2. 1 onion, chopped
3. 2 carrots, diced
4. 2 celery sticks, diced
5. 400 g / 14 oz canned or fresh chopped tomatoes
6. 6 garlic cloves, chopped
7. 1 liter / 4 cups vegetable stock
8. 200 g / 8 oz Israeli couscous / any small pasta
9. 3 sprigs fresh mint, chopped
10. ¼ bunch cilantro, chopped
11. ½ tsp ground cumin
12. Cayenne pepper, to taste
13. Salt to taste
14. Ground black pepper to taste

Method:

1. 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
2. Add garlic, the tomatoes, stock, couscous / pasta, cumin powder, cayenne pepper, mint, cilantro, salt and pepper and bring to boil
3. Reduce the heat and simmer gently for 10 minutes, stirring occasionally, till the couscous / pasta is cooked and tender
4. Serve piping hot with your favorite bread

Serves: 4