Transform your batch of Sumac Chicken & Roasted Veg Traybake into this fragrant, soupy broth with giant couscous, warm cumin butter and cooling yoghurt. A perfect warming bowl of goodness.
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Serves
2
Giant Couscous
Chicken Stock
Unsalted Butter
Cumin Seeds
Smoked Paprika
Greek Yoghurt
Fresh Parsley
Olive Oil
Salt
Black Pepper
Serves
2
Giant Couscous
Chicken Stock
Unsalted Butter
Cumin Seeds
Smoked Paprika
Greek Yoghurt
Fresh Parsley
Olive Oil
Salt
Black Pepper
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Step 1.
Before you begin, make the Sumac Chicken & Roasted Veg Traybake.
Step 2.
Shred the chicken from the Sumac Chicken & Roasted Veg Traybake. Add it to a large saucepan with the chicken stock and set over a medium-high heat. Once boiling, tip in the giant couscous and cook according to the packet instructions.
Step 3.
Meanwhile, place a small frying pan over a medium heat with the ghee or butter. Once melted, add the cumin seeds and cook for 1-2 mins until fragrant. Remove from the heat, stir through the smoked paprika and season with salt and pepper. Set aside.
Step 4.
Once the giant couscous is cooked, stir the roasted vegetables from the traybake through the soup, topping up with water if needed. Taste and adjust the seasoning.
Step 5.
Ladle the soup into bowls, then top with a dollop of Greek yoghurt, a drizzle of the cumin butter and a few parsley leaves.
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