Makes: 4 Servings
Cooking Time 20 minutes
Ingredients
Vegetable oil
1 onion, finely chopped
1 clove of garlic, finely chopped or crushed
1 carrot, sliced
1 red pepper, sliced
1 courgette, sliced
100g (4 oz) french beans, sliced
300ml (1/2 pint) vegetable stock
175g (7 oz) couscous
Small handful of chopped coriander
Instructions
1) Heat oil in a pan and add onion and carrot. Cook for about 10 minutes until softened then add the other vegetables and the garlic. Cook for a few minutes, then add the stock and cook for another 10 minutes.
2) Meanwhile cook the couscous. (I pour enough boiling water to just cover it, stir in a bit of olive oil and then leave it to absorb the water.)
3) Put couscous on plates and ladle vegetable mixture over the top. Sprinkle with chopped coriander before serving.
Parsley Soup 