Ingredients
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1 - 2
-
1
-
1
-
3
-
2
-
70
-
4
-
1/3
-
1/2
-
1/2
-
1/2
-
-
-
-
Directions
Tomato and Couscous Soup,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.,This was good, quick to make and adapted easily to the crock pot. The soup was prepped on stove top then transferred to a crock pot and cooked on LOW for about 3 hours. The tomatoes were canned organic fired roasted. I lightly toasted the couscous in olive oil before adding it to the crock pot the last 15 minutes. Served with a basic salad that included seasonal ingredients and the soup was a welcomed meal on a chilly, snowy day. Make My Recipe Downunder, February 2014.,Sadly it was just too much tomato flavor for me. I like tomato soup though… maybe I should have added some sugar as a previous reviewer mentioned. I added sour cream. I would have liked more couscous. And I would like more cumin maybe as the cumin was lost in the tomato as it stands.
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Steps
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1
Done
|
Heat Oil in a Large Saucepan. Add Onion and Cook Over Moderate Heat Until Onion Is Softened (about 10 Minutes). |
|
2
Done
|
Add the Cumin and Garlic, and Saut For 1 Minute. |
|
3
Done
|
Add Tomatoes, Tomato Paste and Stock. Bring to a Boil, Then Reduce to a Simmer For About 15 Minutes. |
|
4
Done
|
Add Couscous and Simmer For a Further 5-10 Minutes, or Until Couscous Is Tender. |
|
5
Done
|
Season With Salt and Pepper and Serve Garnished With Fresh Coriander (cilantro). |
