Couscous can be replaced with a 400g can chickpeas. Soup, without the coriander, can be made up to two days ahead. Keep, covered, in the fridge. Add coriander when reheating.
2 tblsps olive oil
1 large onion, finely chopped
1 large carrot, peeled, finely chopped
1 stalk celery, thinly sliced
1 tblsp Moroccan seasoning
1 litre (4 cups) vegetable stock
400g can diced tomatoes
500g cauliflower, trimmed, cut into medium florets
1 lemon, washed, halved
1⁄2 cup pearl couscous (85g)
1⁄2 cup finely chopped fresh coriander
Salt and pepper, to taste
Heat oil in a stockpot over a medium heat. Add onion, carrot and celery. Cook, stirring occasionally for about 5 minutes, or until soft. Add seasoning. Cook, stirring, for 1 minute.
2 Add stock, tomatoes, cauliflower and lemon halves. Stir until combined. Bring to boil. Cover with lid. Gently boil for 8 minutes.
3 Stir in couscous. Cook, covered for a further 8 minutes, or until cauliflower and couscous are tender. Stir in half the coriander. Season with salt and pepper. Remove from heat.
4 Using tongs, remove and squeeze lemon halves over soup to release their juices. Discard.
5 Serve soup sprinkled with remaining coriander.