Onion & couscous soup

  • Preparation time: 10 minutes
  • Cooking time: 1 hours
  • Total time: 1 hour 10 minutes

Serves: 6


2 tbsp olive oil
15g butter
1kg pack essential Waitrose Onions, finely sliced
¼–½ tsp ground black pepper, to taste
1 tsp ground ginger
1–2 red chillies, deseeded and finely chopped
1 cinnamon stick
1.5 litres boiling Cooks' Ingredients Vegetable Stock
25g couscous
Grated Cheddar, to serve (optional)


1 Heat the oil and butter in a large pan over a medium heat. Add the onions and ground spices, cover and cook, stirring often, for 20 minutes until browned. Stir in the chilli and cinnamon and cook for a further 5 minutes.

2 Pour in the stock, bring to the boil then simmer, still covered, for 20 minutes. Add the couscous and cook for 10 minutes more.

3 Remove the cinnamon and season to taste. Serve with grated cheese, if you wish.