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


  • 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

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


  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

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Reviewed Aug. 2, 2012


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