Curried Couscous, Spinach, and Roasted Tomato Soup

recipe
Israeli couscous is toasted semolina pasta; each grain is about half the size of a green pea. Even in hot soup, this kind of couscous retains al dente firmness for a long time.

Yield:

4 servings (serving size: 1 1/2 cups)

Recipe from

Cooking Light

Nutritional Information

Calories 339
Caloriesfromfat 15 %
Fat 5.8 g
Satfat 1.5 g
Monofat 1.9 g
Polyfat 1.3 g
Protein 18.6 g
Carbohydrate 55.1 g
Fiber 4.8 g
Cholesterol 21 mg
Iron 3.3 mg
Sodium 486 mg
Calcium 64 mg

Ingredients

4 plum tomatoes, each cut into 8 wedges (about 3/4 pound)
1 teaspoon olive oil
1 teaspoon butter
1 cup finely chopped onion
1/2 cup uncooked toasted Israeli couscous
1 1/2 teaspoons curry powder
1/4 teaspoon salt
1 garlic clove, minced
4 1/2 cups Rich Turkey Stock
1 (6-ounce) package fresh baby spinach

Preparation

Preheat oven to 450º.

Combine tomato wedges and oil on a baking sheet lined with foil, tossing well to coat. Bake at 450º for 15 minutes or until tender and lightly browned.

Melt butter in a large saucepan over medium-high heat. Add onion, and sauté 3 minutes. Add couscous, curry, salt, and garlic; sauté for 3 minutes. Add tomato wedges and stock, and bring to a boil. Reduce heat, and simmer 7 minutes or until the couscous is almost tender. Stir in spinach, and cook for 2 minutes or just until spinach wilts.

Cynthia De Persio,

Cooking Light

November 2003
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