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Curried Couscous, Spinach, and Roasted Tomato Soup

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

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

Nutrition 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

How to Make It

  1. Preheat oven to 450º.

  2. 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.

  3. 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.