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Israeli couscous and butterbean soup

Serves: 4
Prep: 10
Cook: 25

    Hearty bowl of rustic ingredients full of nutrition that is bursting with colour, flavour and texture. Easy to prepare and has a 'wow factor'.

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    Ingredients

    • 1 tbs oil
    • 1 leek, chopped
    • 1 red capsicum chopped
    • 2 sticks celery, chopped
    • 1 carrot, diced
    • 1 tbsp fresh thyme, removed from stem
    • 400g can butter beans, drained and rinsed
    • 1 1/2 litres reduced salt vegetable stock
    • 1 cup Israeli couscous
    • 2 cups roughly chopped kale
    • 1 lemon, zested

    Method

    1. Step 1

      Heat oil in saucepan and saute leek, capsicum, celery and carrot until soft.

    2. Step 2

      Add thyme, butter beans and stock.

    3. Step 3

      Bring mixture to the boil and then add couscous.

    4. Step 4

      Reduce heat and simmer, covered for 20 minutes or until couscous is tender.

    5. Step 5

      Add kale and lemon zest..

    Tips

    • Israeli couscous are giant balls of toasted semolina that are slightly chewy when cooked, available in specialty food stores.
    • Pearl couscous can be substituted for the Israeli couscous, also available in the supermarket.
    • 1 tbsp fresh thyme = 1 tsp dried thyme.

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