Curried Couscous, Spinach, and Roasted Tomato Soup

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

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Nutritional Information

Amount per serving
  • Calories: 339
  • Calories from fat: 15%
  • Fat: 5.8g
  • Saturated fat: 1.5g
  • Monounsaturated fat: 1.9g
  • Polyunsaturated fat: 1.3g
  • Protein: 18.6g
  • Carbohydrate: 55.1g
  • Fiber: 4.8g
  • Cholesterol: 21mg
  • Iron: 3.3mg
  • Sodium: 486mg
  • Calcium: 64mg


  • 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


  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.
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