Lebanese onion and couscous soup
Similar to French onion soup but with
extra spice, this is especially good for really cold days.
Serve 6
Preparation time: 20 minutes
Cooking time: 40 minutes
Ingredients
-
4 large onions, finely sliced
-
2 Tbsp oil
-
1 Tbsp butter
-
1 red chili, seeded and finely chopped
-
1 tsp mild chili powder
-
1/2tsp ground turmeric
-
1 tsp ground coriander
-
2 L (31/2pints) vegetable or chicken
stock
-
Salt and black pepper
-
55 g (2 oz) couscous
Method
-
Cook the onions in the oil and butter
until well browned - this will take about 15 minutes over a medium
heat.
-
Stir in the chopped chili and the spices
and cook over a low heat for a further 1 to 2 minutes before adding the
stock. Season lightly then bring to the boil. Cover and simmer for 30
minutes.
-
Stir the couscous into the soup, bring
back to the boil and simmer for a further 10 minutes. Season to taste
and serve immediately.
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