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Tomato and Israeli Soup

What you’ll need:

  • 8 ounces Israeli Couscous (dried, uncooked)
  • 2 tablespoons olive oil
  • 1 tsp sugar
  • 1 large onion, finely diced
  • 1 large carrot, finely diced
  • 150ml Happy Hedgehog’s Lemon and Garlic vinegar
  • 300ml vegetable stock
  • 2 cans chopped tomatoes
  • 1 tsp Happy Hedgehogs smoked paprika
  • Salt and pepper to taste

How to make:

  1. Heat the oil in a large pot, add onion, carrots, and sugar, and cook gently for about 10 minutes on low heat until soft.
  2. Add the lemon and garlic vinegar, tomatoes, stock, paprika, salt & pepper, and couscous.
  3. Cook on medium heat and slowly bring to a boil. Don’t rush the heat; allow the flavours to come through. Lower the heat and simmer gently for about 10 minutes or until the couscous is fully cooked, but not mushy; this destroys the appeal.
  4. Serve with a chunk of freshly baked bread.
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