The latest Women’s Weekly has a fabulous Israeli Couscous Soup recipe that I tried out tonight. It’s the perfect meal for a cool Winter’s night.

Karen Gutman’s Israeli Couscous Soup
from The Australian Women’s Weekly, June 2011

1 tablespoon olive oil
1 large onion, finely chopped
1 heaped teaspoon ground cumin
2 x 400g tin diced tomatoes
1.5 litres chicken stock
250g Israeli couscous
1 bunch parsley, chopped

Heat oil in a saucepan, add onion and fry for 10 minutes, or until light brown. Add cumin and stir through onion for a few minutes.

Add the tomatoes and stock, season generously with salt and pepper to taste, and simmer gently for 20 minutes, uncovered.

Add the couscous and cook for a further 8 – 12 minutes, or until the couscous is cooked through. Taste to check the seasoning. You may need to add up to a cup of extra stock if the soup is too thick or has been left to stand before serving. Stir in parsley and serve.

Serve with crusty bread. Delicious.