Tomato and Couscous Soup
photo by Hanka
- Ready In:
- 1 -2 tablespoon olive oil
- 1 large onion, finely diced
- 1 teaspoon cumin, ground
- 3 garlic cloves, crushed
- 2 (400 g) cans diced tomatoes
- 70 g tomato paste
- 4 cups vegetable stock or 4 cups chicken stock
- 1⁄3 cup instant couscous
- 1⁄2 bunch fresh coriander, chopped
- 1⁄2 teaspoon sea salt (or to taste)
- 1⁄2 teaspoon fresh ground pepper (or to taste)
- Heat oil in a large saucepan. Add onion and cook over moderate heat until onion is softened (about 10 minutes).
- Add the cumin and garlic, and sauté for 1 minute.
- Add tomatoes, tomato paste and stock. Bring to a boil, then reduce to a simmer for about 15 minutes.
- Add couscous and simmer for a further 5-10 minutes, or until couscous is tender.
- Season with salt and pepper and serve garnished with fresh coriander (cilantro).
Questions & Replies
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Very tasty soup. My DH loved it. I love addition of tomato paste as it gives strong flavor. I added 1Tbsp. of sugar to cut acidity and it gives soup a bit of sweetness. Used 2 vegetable stock cubes. I cooked it for 30 min. and than puree the soup for nice smooth texture. The consistency of the soup was just perfect not too thick or too watery. I cooked the couscous separately and added to the soup at the time of serving. Garnished with fresh chive and served with crusty cheese crostini. Definitely keeper! Made for January 2012 swap recipe. Thank you Leggy Peggy!
This was quite a nice soup for such a cold and dreary afternoon. I thought the couscous was an excellent addition, as it thickened the soup while not serving as the dominant flavor over the other tasty ingredients, especially the cumin which really worked well here. I opted for fresh cilantro for the garnish, and I even cut up extra bits for added flavor. And I must say cilantro should be a major ingredient and not an optional garnish, because cilantro was the shining star of this soup, at least form me. Wow! Thanks, Leggy Peggy. I enjoyed this a Zaar World Tour #6 event.
This deserves 10 stars! Five for taste and five for ease! This was enjoyed by my whole household. The only changes I made was using a vegan chicken style stock and I gave the soup a quick mix with my hand blender before I added the couscous. I also sprinkled some chilli flakes on mine because I love a hint of heat. Made for the Voracious Vagabonds ZWT6
This was good, quick to make and adapted easily to the crock pot. The soup was prepped on stove top then transferred to a crock pot and cooked on LOW for about 3 hours. The tomatoes were canned organic fired roasted. I lightly toasted the couscous in olive oil before adding it to the crock pot the last 15 minutes. Served with a basic salad that included seasonal ingredients and the soup was a welcomed meal on a chilly, snowy day. Make My Recipe Downunder, February 2014.
RECIPE SUBMITTED BY
<p>Thanks so much for visiting my page.</p> <p> </p> <p>I love to cook and travel.</p> <p> </p> <p>I'm originally from Nebraksa and now live in Australia. Have also been lucky enough to live in Egypt, Syria, Jordan, Lebanon and Burma.</p> <p> </p> <p>Since the beginning of 2009, hubby and I have visited all seven continents. We've cooked and travelled in Africa and Antarctica, from London across Asia to Sydney, around Australia, around South America, and across India, Europe, Canada and the USA. Most of our travels have been by road and we've covered more than 150,000 kilometres. It's been fun to learn about food and recipes from all over the globe, and most of the souvenirs I bring home are cookbooks.</p> <p> </p> <p>If you're interested in seeing some of our trip and menu highlights, please visit my travel blog at http://leggypeggy.com or my food blog at http://cookingonpage32.wordpress.com</p> <p> </p> <p>Thanks also to everyone who has made, reviewed and/or photographed any of my recipes. Most appreciated.</p>