Title: Tomato Soup with Couscous
Categories: Antony's, Morocco
Yield: 6 servings

1 tb White wine vinegar
1 ts Sugar
4 lg Ripe plum tomatoes; peeled
-and seeded
; and diced
1 l Passata
2 tb Chopped coriander
Salt and pepper
1 bn Flat leaf parsley to garnish

----------------------------------COUSCOUS----------------------------------
1/2 Red onion; finely chopped
1 Red pepper; diced
1 Hot green chilli; seeded and
-finely
; chopped
8 Mint leaves; shredded
8 oz Instant couscous
2 Lemons; juice of
150 ml Extra virgin olive oil

Heat the vinegar and dissolve the sugar in it, then allow to cool and add
to soup base.

Meanwhile blanche the tomato briefly in boiling water, then refresh in cold
water. Peel, seed and dice them.

Mix the passata with fresh tomato, add 1 tablespoon of Harissa and season
with freshly ground black pepper. Chill.

To make the couscous, follow the instructions on the packet. Pour almost
boiling water over a bowl of couscous and leave. Fluff up the couscous once
it has cooked, to get rid of the lumps.

Add the lemon juice to the couscous, the red pepper, red onion, flat leaf
parsley, chopped coriander, green chilli and shredded mint leaves.

Stir in all the ingredients to the couscous, and drizzle 2 tablespoons of
olive oil over the top. Fluff up the couscous and season well with salt and
pepper.

Spoon the couscous into the centre of a bowl, and ladle the soup mix around
the couscous. The soup must be very chilled and the couscous at room
temperature.

Drizzle olive oil over the top and garnish with parsley.

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