Broccoli and Couscous Soup
Based on a recipe by Heidi Swanson.
- 3 ½ cups of good vegetable broth (I used Rapunzel vegetable bouillon from Huckleberry Farms in Greenlane).
- a couple of pinches of oak-smoked red chilli flakes (I bought these from Skazka, a Russian/Polish grocery and bakery in Newmarket).
- 1 ½ tablespoons extra virgin olive oil (any will do, but I used Bariani, brought home from San Francisco).
- ½ cup couscous (I used fair trade Palestinian couscous from Trade Aid – more about that below).
- 1 small-medium head of broccoli, cut into tiny pieces.
- a few oil-packed sun-dried tomatoes, chopped (I used Telegraph Hill Manuka-Smoked Semi-Dried Tomatoes, from the supermarket).
- 1 spring onion, thinly sliced
With these ingredients:
- Put the broth, chilli flakes and olive oil into a large pot, and bring to a boil.
- Remove the pot from the heat and stir in the couscous.
- Wait two minutes and stir in the broccoli.
- Wait another two minutes and serve into bowls.
- Add sun-dried tomatoes and spring onion to each bowl.
This made a good amount of food for two decent-sized servings.
I used fair trade Palestinian Couscous from Trade Aid. It’s a wholegrain variety, a little darker and wheatier than many supermarket kinds, and is made by the Women’s Cooperative for Couscous Production in Jericho, Palestine.