RECIPE BY:

Michael Weldon

SERVING SIZE:

2 – 4 people

INGREDIENTS:

• 2 tins of cherry tomatoes
• 500mls Massel Liquid Vegetable Stock
• 1 onion, diced
• 2 carrots, diced
• 2 zucchini
• 2 celery sticks, diced
• 1 tsp chili flakes
• 1pkt Ainsley Harriott Roast Vegetable Cous Cous
• 1 bunch parsley
• 3tbs Cobram Estate Classic Extra Virgin Olive Oil
• Pinch of sea salt
• Parmesan cheese, to serve
• Sourdough, to serve

METHOD :

• Put a large pot over stove. Pour in olive oil, and start to fry off carrot, onion and celery. Add salt and chili and continue to fry.
• Dice zucchini into larger chunks and add to the pot, stirring through. Fry for 3-4 minutes, or until vegetables are softened but not browned.
• Once vegetables have softened, pour in tinned tomatoes and vegetable stock. Stir through so ingredients are well combined. Bring pot to a boil then reduce to a simmer, cooking for 15-20 minutes, or until vegetables are soft.
• Pour cous cous into pot and cook for 2 minutes, or until cous cous has cooked. Take pot off heat.
• Roughly chop parsley and mix half through soup.
• Serve with Parmesan and fresh parsley sprinkled over the top and toasted sourdough bread on side.

Our friends from Wine Selectors suggest that a Pinot Grigio would be the perfect wine to match with this dish.