This spicy tomato and couscous soup recipe is a healthy choice for a light midweek meal at lunch or dinner. It's a healthy vegan meal, perfect for batch cooking and making ahead.
Puree the tomatoes in a blender then add to a saucepan with a little olive oil. Bring to the boil then add the coriander. Simmer for about 10 minutes.
Crush the caraway seeds and dried chilli pepper in a pestle and mortar. Add the garlic and a pinch of salt and crush that too. Add to the saucepan along with the paprika and parsley.
Add the couscous and about 500ml of water. Simmer until the couscous is cooked through. It should take about 5 minutes. If it becomes too thick, add another dash of water.
Notes
Nutritional information is approximate and a guideline only.