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Tomato Soup with Israeli Couscous

Posted By Chris On February 24, 2008 @ 8:51 pm In Main Dishes,The Soup Bible | 11 Comments

Tonight I finally got around to making a soup from The Ultimate Soup Bible, a cookbook we got from Lisa’s brother at Christmas. This easy to make tomato soup is made with Israeli couscous (which is much larger and chewier than regular couscous), onions, tomatoes, garlic, cilantro, and mint; the soup has a great aroma and wonderfully garlicky flavor. It should appear in the rotation pretty regularly. We loved it.

Lisa says:

I love Israeli couscous… and this soup is so colorful.

Chris says:

It’s delicious. I like the cayenne: it’s subtle — just a slight tingle in the back of the throat.

Lisa says:

Oh *that’s* what that is. I was worried I was coming down with something.

Chris says:

Well, you’ll feel the blues if I take your soup away.

Lisa says:

Yeah, I will — I definitely want to have this again…

Chris says:

You’re in luck, then. The recipe makes so much that we’re having leftovers tomorrow night!

Lisa says:

Wahoo!

Tomato Soup with Israeli Couscous
———————————
2 tbsp olive oil
1 onion, chopped
2 medium carrots, chopped
14 oz can chopped tomatoes
7 garlic cloves, chopped
6 cups chicken stock (or vegetable stock, if you’re veg.)
1 1/3 cups Israeli couscous
3 mint sprigs, chopped
5 cilantro sprigs, chopped
1/4 tsp ground cumin
cayenne pepper, to taste
salt and ground pepper, to taste

Heat the oil over medium heat in a large saucepan. Add the onions and carrots and cook until they are soft, about 10 minutes. Add 1/2 the garlic and the remaining ingredients to the pan. Bring the soup to a boil, add all but 1 tsp of the chopped garlic, then reduce the heat and simmer for 7-10 minutes, stirring occasionally, until the couscous is tender. Remove from the heat, stir in the rest of the garlic, and ladle into bowls. Serve with warm sourdough bread.

4-6 Servings


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