Golden Garlic Soup

Start by finely chopping the onion and finely slicing the garlic. Melt the butter in a large saucepan set over a medium heat with a glug of olive oil. Add the onion and a pinch of salt and gently sauté for around 10 mins until softened – we don’t want it to burn or catch so keep your eye on it. Add the garlic and cook for another 5 mins. Season with black pepper.

Drain and rinse the chickpeas and add to the pan along with the giant couscous, stock and bay leaf. Grate in the turmeric. Reduce the heat to low and let the mixture simmer for 20-25 mins until the couscous is tender. Taste and adjust seasoning with salt, pepper and lemon juice. Remove the bay leaf.

Meanwhile, pick the dill fronds and parsley leaves.

Serve the soup up in bowls topped with the fresh herbs and a crack of black pepper.