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.

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