- 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
- 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.
Reviews forSpicy Couscous & Tomato Soup
"This is a great recipe with unusual but delicious spicy tastes. I didn't have fresh plum tomatoes, so I used a can of whole plum tomatoes with the juice. To offset the possible harshness of the canned tomatoes, I added a small diced carrot. Before adding the broth, I added all of the spices so they would bloom. I had rinsed out the can and since there was a bit of tomato juice in the can, I used 2/3 cup whole wheat couscous.I wanted a smoother, sipping-style soup, so I blended it with my immersion blender before adding the couscous. I brought it back to a high simmer and added the couscous. I found it took about 10 minutes for the couscous to cook. If you enjoy "spicy", not exceedingly so, this is a great soup to try."