A tried and true favorite in our house for colder nights. Yes, not all that great for summer, but great when tomatoes come, which will be soon. 🙂
aka: Curried Couscous, Spinach & Tomato Soup
Ingredients
- 4 plum tomatoes, cut into 8 wedges each (or 1 can fire roasted tomatoes)
- olive oil
- 1 T butter
- 1 medium onion, chopped
- 1-2 cloves garlic, minced
- 1 1/3 c. uncooked Israeli couscous (toasted briefly)
- 1 1/2 tsp. curry powder
- 4 c. stock (veggie better than bouillion is lovely in this)
- pile of fresh baby spinach
- salt and pepper to taste
- optional: dab of harissa paste (approximately 1/2 tsp)
Ingredients
- 4 plum tomatoes, cut into 8 wedges each (or 1 can fire roasted tomatoes)
- if using fresh tomatoes, preheat over to 450.
- toss tomato wedges in olive oil on a baking sheet lined with foil. Bake 15 minutes or until tender and almost brown
- while tomatoes are roasting, lightly toast dry couscous in a pot on the stovetop, set aside in a bowl
- add butter, olive oil and onion to the pot and saute for a minute or so
- add curry powder, garlic, harissa and couscous and continue cooking for an additional three minutes
- add tomato wedges and stock, bringing the whole mess to a simmer
- cook 5-7 minutes until the couscous is almost tender
- stir in spinach, put a lid on the pot and remove from heat for one minute
- taste and adjust seasonings as needed
- serve with crusty bread
adapted from Cooking Light