Smoky Tomato And Couscous Soup Recipes

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TOMATO AND COUSCOUS SOUP



Tomato and Couscous Soup image

This tomato soup is nutritious, delicious, easy-to-make and ready in just over 30 minutes. Serve hot, room temp or even cold. Use vegetable stock to make it vegetarian/vegan. This has been adapted from a Julie Le Clerc recipe.

Provided by Leggy Peggy

Categories     Vegetable

Time 35m

Yield 4 serving(s)

Number Of Ingredients 11

1 -2 tablespoon olive oil
1 large onion, finely diced
1 teaspoon cumin, ground
3 garlic cloves, crushed
2 (400 g) cans diced tomatoes
70 g tomato paste
4 cups vegetable stock or 4 cups chicken stock
1/3 cup instant couscous
1/2 bunch fresh coriander, chopped
1/2 teaspoon sea salt (or to taste)
1/2 teaspoon fresh ground pepper (or to taste)

Steps:

  • Heat oil in a large saucepan. Add onion and cook over moderate heat until onion is softened (about 10 minutes).
  • Add the cumin and garlic, and sauté for 1 minute.
  • Add tomatoes, tomato paste and stock. Bring to a boil, then reduce to a simmer for about 15 minutes.
  • Add couscous and simmer for a further 5-10 minutes, or until couscous is tender.
  • Season with salt and pepper and serve garnished with fresh coriander (cilantro).

EASY TOMATO SOUP WITH ISRAELI COUSCOUS - CROCK-POT



Easy Tomato Soup With Israeli Couscous - Crock-Pot image

Israeli or pearl couscous makes this the best tomato soup you've had - it soaks up the soup and is delicious, without any butter or cream! Israeli couscous is found in most grocery stores, but orzo may be substituted. Adapted from Fresh From the Vegetarian Slow Cooker.

Provided by FLKeysJen

Categories     Grains

Time 6h10m

Yield 4 serving(s)

Number Of Ingredients 12

1 tablespoon olive oil
1 medium yellow onion, chopped
1 garlic clove, minced
3 cups vegetable stock
1 (28 ounce) can crushed tomatoes
1 tablespoon tomato paste
1 pinch sugar (or a natural sweetener)
2 bay leaves
salt
fresh ground black pepper
1 cup cooked israeli couscous
2 tablespoons chopped fresh basil leaves (to garnish)

Steps:

  • Heat the oil in a medium-size skillet over medium heat. Add the onion and garlic, cover and cook until softened, about five minutes.
  • Transfer the vegetables to a 4-quart slow cooker, add the stock, tomatoes, tomato paste, sugar and bay leaves, and season with salt and pepper. Cover and cook on low for 5-8 hours. Adjust the seasonings and remove the bay leaves.
  • To serve, spoon about 1/4 cup of cooked couscous into the bottom of each bowl, ladle the hot soup on top and serve sprinkled with the basil.

Nutrition Facts : Calories 259.8, Fat 4, SaturatedFat 0.6, Sodium 462.4, Carbohydrate 49.7, Fiber 5.5, Sugar 9, Protein 7.6

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