Spicy Couscous & Tomato Soup Recipe

Spicy Couscous & Tomato Soup Recipe
Spicy Couscous & Tomato Soup Recipe photo by Taste of Home
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Spicy Couscous & Tomato Soup Recipe

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This vegetarian soup has a wonderful Middle Eastern flavor. It's low in calories and fat, which makes it great for those of us trying to watch our weight.—Rita Combs, Valdosta, Georgia
MAKES:
7 servings
TOTAL TIME:
Prep: 15 min. Cook: 40 min.
MAKES:
7 servings
TOTAL TIME:
Prep: 15 min. Cook: 40 min.

Ingredients

  • 2 medium sweet yellow peppers, chopped
  • 1 medium red onion, chopped
  • 2-1/2 teaspoons olive oil
  • 3 garlic cloves, minced
  • 6 cups vegetable broth
  • 6 plum tomatoes, chopped
  • 1-1/2 teaspoons ground cumin
  • 1-1/2 teaspoons ground coriander
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon cayenne pepper
  • 1/4 teaspoon pepper
  • 1/2 cup uncooked couscous

Directions

In a Dutch oven, saute peppers and onion in oil until tender. Add garlic; cook 1 minute longer. Stir in the broth, tomatoes, cumin, coriander, cinnamon, cayenne and pepper. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until flavors are blended.
Stir in couscous; cover and cook 4-6 minutes longer or until couscous is tender.
Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or water if necessary.
Yield: 7 servings.
Originally published as Spicy Couscous & Tomato Soup in Soups Bookazine 2013, p107

Nutritional Facts

1 cup: 106 calories, 2g fat (0 saturated fat), 0 cholesterol, 812mg sodium, 19g carbohydrate (5g sugars, 2g fiber), 3g protein. Diabetic Exchanges: 1 starch.

  • 2 medium sweet yellow peppers, chopped
  • 1 medium red onion, chopped
  • 2-1/2 teaspoons olive oil
  • 3 garlic cloves, minced
  • 6 cups vegetable broth
  • 6 plum tomatoes, chopped
  • 1-1/2 teaspoons ground cumin
  • 1-1/2 teaspoons ground coriander
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon cayenne pepper
  • 1/4 teaspoon pepper
  • 1/2 cup uncooked couscous
  1. In a Dutch oven, saute peppers and onion in oil until tender. Add garlic; cook 1 minute longer. Stir in the broth, tomatoes, cumin, coriander, cinnamon, cayenne and pepper. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until flavors are blended.
  2. Stir in couscous; cover and cook 4-6 minutes longer or until couscous is tender.
    Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or water if necessary.
    Yield: 7 servings.
Originally published as Spicy Couscous & Tomato Soup in Soups Bookazine 2013, p107

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