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Tomato Couscous Soup Recipe

"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 YIELD: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


  • 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.

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.