Tomato cous cous soup




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45 g couscous, dry

400 g tomato, finely chopped

1008 ml home made vegetable stock

1 tbsp olive oil

1 pcs onion, diced

1 pcs large carrot, diced

2 clove garlic, chopped

1 tsp cumin seed, ground

1 pcs red chili pepper, seeded and chopped finely

Active time 20 min

Ready in 30 min


  1. Heat olive oil in a large saucepan.
  2. Add the onion and carrot and cook for 5 minutes over medium-high heat.
  3. Add the garlic, chili, and cumin and cook for 1 minute.
  4. Add the celery and tomatoes and cook for 2-3 minutes.
  5. Add the stock and bring to a boil.
  6. Reduce heat and simmer for 10 minutes.
  7. Add the couscous and remove from the heat.
  8. Cover the saucepot with lid and place aside for 3 minutes or until the couscous is tender.
  9. Serve warm.

Nutrients (Per Person) These values are based on the recommended daily intake of a 2000 kCal diet

Energy (kcal) 198.58

Protein 5.51 g

Carbohydrate 31.84 g

Of which sugars 9.63 g

Fat 6.63 g

Of which saturates 0.88 g

Fibre 3.98 g

Sodium 875.55 mg

Good Points

High in Vitamin C

Source of Iron

High in Potassium

Source of Copper

No Cholesterol

No Saturated Fat

Source of Folate

Source of Vitamin B6

Source of Vitamin E

Source of Manganese

Source of Phosporus