Instructions: 1 Litre good chicken or vegetable stock 1 tsp salt freshly ground black pepper 50g cup couscous

Heat the oil and butter together in an ovento hob casserole on the floor of the roasting ovenwhile preparing the onions.

Add the onions stirring them into the hot fat then cook uncovered for about 45 minutes on the ovenfloor stirring once or twice.

To get the right flavour and richness in this soup it is essential to cook the onions until they are really well browned so persevere for as long as necessary.

Add the spices bay leaves chilli and garlic and then cook for a further 5 minutes.

Pour the stock into the pan then bring the soup quickly to the boil on top of the aga.

Cover and cook on the floor of the simmering ovenfor at least 1 hour but preferably two.

Stir the couscous into the soup then return it to the simmering ovenfor a further 30 minutes.

Remove the bay leaves then season to taste and serve.

Couscous is an excellent if unusual way to thicken a spicy clear soup. If youre a chilli freak you can make this as hot as you like by adding extra fire pods but be warned its pretty hot as it is.

Serves 4

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.