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Tomato Couscous Soup Recipe

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"I like this simple soup because the fresh tomato flavor really stands out," notes Joyce Woldt of Waupaca, Wisconsin. "It's a favorite at our house alongside a toasted cheese sandwich."
TOTAL TIME: Prep: 10 min. Cook: 30 min. + standing
MAKES:2 servings
TOTAL TIME: Prep: 10 min. Cook: 30 min. + standing
MAKES: 2 servings

Ingredients

  • 1/4 cup chopped onion
  • 1 garlic clove, minced
  • 2 teaspoons olive oil
  • 1-1/2 cups reduced-sodium chicken or vegetable broth
  • 2 medium tomatoes, peeled, seeded and chopped
  • 1 teaspoon fresh oregano or 1/4 teaspoon dried oregano
  • 3 tablespoons uncooked couscous
  • 1/8 teaspoon salt

Nutritional Facts

One serving (1-1/3 cups) equals 152 calories, 5 g fat (1 g saturated fat), 0 cholesterol, 625 mg sodium, 22 g carbohydrate, 3 g fiber, 6 g protein. Diabetic Exchanges: 1 starch, 1 vegetable, 1 fat.

Directions

  1. In a large saucepan, saute onion and garlic in oil until tender. Add the broth, tomatoes and oregano. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until tomatoes are tender.
  2. Remove from the heat; stir in couscous and salt. Let stand for 5 minutes. Yield: 2 servings.
Originally published as Tomato Couscous Soup in Light & Tasty December/January 2002, p5

Nutritional Facts

One serving (1-1/3 cups) equals 152 calories, 5 g fat (1 g saturated fat), 0 cholesterol, 625 mg sodium, 22 g carbohydrate, 3 g fiber, 6 g protein. Diabetic Exchanges: 1 starch, 1 vegetable, 1 fat.

Reviews for Tomato Couscous Soup

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   (2)
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MY REVIEW
Reviewed Apr. 9, 2013

This is excellent and easy. You can use canned diced tomatoes if you don't have fresh, or if peeling fresh seems like too much work.

MY REVIEW
Reviewed Aug. 2, 2012

OM NOM NOM NOM!!!

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