Yield: 1 servings
|2 teaspoons||Vegetables oil|
|1 small||Onion; diced|
|6||Shallots; peeled and minced|
|10 mediums||Yellow tomatoes; diced|
|2 mediums||Carrots; peeled and grated|
|8||Mint leaves; thinly sliced|
|4 cups||Vegetable stock|
|3 tablespoons||Raw couscous|
|2 tablespoons||Fresh sage; sliced|
|2 tablespoons||Fresh chives; chopped|
Heat the oil in a large pot and add the onion and shallots. Saut until the onion is golden then add the diced tomatoes, grated carrots and mint leaves and stir well. Continue cooking until the mixture is fragrant.
Add the stock and bring to the boil. Simmer for 20 minutes then puree using a "wand" or in a food processor or blender until smooth.
Return to the pot then add the couscous and sage and simmer for 5 minutes more.
Serve cold with a dollop of yoghurt and some fresh sliced mint or serve hot, garnished with sour cream and add some finely diced tomatoes. Finish with fresh chives.
Converted by MC_Buster.
Per serving: 1122 Calories (kcal); 21g Total Fat; (16% calories from fat); 49g Protein; 204g Carbohydrate; 10mg Cholesterol; 7055mg Sodium Food Exchanges: 7 Grain(Starch); 0 Lean Meat; 19½ Vegetable; 0 Fruit; 4 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.