RECIPE BY:

Michael Weldon

SERVING SIZE:

2 – 4 people

INGREDIENTS:

  • Ainsley Harriott Roasted Vegetable Cous Cous
  • 1L Massel Liquid Chicken Stock
  • 1 Coles BBQ Roast Chicken, white meat only, torn into pieces
  • 2 heads of corn
  • 1 onion, diced
  • 2 celery sticks, diced
  • 2 garlic cloves
  • 1 thumb sized piece of ginger
  • 2 spring onions
  • 2 tbs sesame oil
  • Cobram Estate Classic Extra Virgin Olive Oil
  • Sea salt

 

METHOD:

  • Slice ginger into matchsticks and thinly slice garlic.
  • In a large pot over a hot stove, pour in a drizzle of olive oil. Add onion, celery and a pinch of salt to the pot. Give a stir and cook for 1 minute.
  • Add garlic and ginger to pot and stir through for 30 seconds or until ginger and garlic is aromatic. Add stock and bring to the boil. Reduce to a simmer.
  • Slice kernels off corncobs and add to pot. Simmer for 5-8 minutes, or until corn has softened.
  • Add chicken and cous cous to pot. Stir through and cook for a further 1-2 minutes, or until cous cous has become plump. Take soup off heat.
  • To serve, ladle soup into bowls. Drizzle sesame oil over the top of soup. Thinly slice spring onions, green parts only, and garnish soup.

Our friends at Wine Selectors recommend pairing this dish with a Chardonnay.

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