Yield: 6 servings
|1 tablespoon||White wine vinegar|
|4 larges||Ripe plum tomatoes; peeled and seeded|
|; and diced|
|2 tablespoons||Chopped coriander|
|Salt and pepper|
|1 bunch||Flat leaf parsley to garnish|
|½||Red onion; finely chopped|
|1||Red pepper; diced|
|1||Hot green chilli; seeded and finely|
|8||Mint leaves; shredded|
|8 ounces||Instant couscous|
|2||Lemons; juice of|
|150 millilitres||Extra virgin olive oil|
Heat the vinegar and dissolve the sugar in it, then allow to cool and add to soup base.
Meanwhile blanche the tomato briefly in boiling water, then refresh in cold water. Peel, seed and dice them.
Mix the passata with fresh tomato, add 1 tablespoon of Harissa and season with freshly ground black pepper. Chill.
To make the couscous, follow the instructions on the packet. Pour almost boiling water over a bowl of couscous and leave. Fluff up the couscous once it has cooked, to get rid of the lumps.
Add the lemon juice to the couscous, the red pepper, red onion, flat leaf parsley, chopped coriander, green chilli and shredded mint leaves.
Stir in all the ingredients to the couscous, and drizzle 2 tablespoons of olive oil over the top. Fluff up the couscous and season well with salt and pepper.
Spoon the couscous into the centre of a bowl, and ladle the soup mix around the couscous. The soup must be very chilled and the couscous at room temperature.
Drizzle olive oil over the top and garnish with parsley.
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