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Israeli Couscous Soup

by Ben on June 9th, 2010
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
  • 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)
  1. 4 plum tomatoes, cut into 8 wedges each (or 1 can fire roasted tomatoes)
  2. if using fresh tomatoes, preheat over to 450.
  3. toss tomato wedges in olive oil on a baking sheet lined with foil. Bake 15 minutes or until tender and almost brown
  4. while tomatoes are roasting, lightly toast dry couscous in a pot on the stovetop, set aside in a bowl
  5. add butter, olive oil and onion to the pot and saute for a minute or so
  6. add curry powder, garlic, harissa and couscous and continue cooking for an additional three minutes
  7. add tomato wedges and stock, bringing the whole mess to a simmer
  8. cook 5-7 minutes until the couscous is almost tender
  9. stir in spinach, put a lid on the pot and remove from heat for one minute
  10. taste and adjust seasonings as needed
  11. serve with crusty bread

adapted from Cooking Light

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