Instructions: Heat the oil in a large pot and add the onion and shallots. Saute until the onion is golden then add the diced tomatoes, grated carrots and mint leaves and stir well. Continue cooking until the mixture is fragrant.

Add the stock and bring to the boil. Simmer for 20 minutes then puree using a

"wand" or in a food processor or blender until smooth.

Return to the pot then add the couscous and sage and simmer for 5 minutes more.

Serve cold with a dollop of yoghurt and some fresh sliced mint or serve hot, garnished with sour cream and add some finely diced tomatoes. Finish with fresh chives.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.