Curried Couscous, Spinach, and Roasted Tomato Soup |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
|
Israeli couscous is toasted semolina pasta; each grain is about half the size of a green pea. Even in hot soup, this kind of couscous retains al dente firmness for a long time. Ingredients:
4 plum tomatoes, each cut into 8 wedges (about 3/4 pound) |
1 teaspoon olive oil |
1 teaspoon butter |
1 cup finely chopped onion |
1/2 cup uncooked toasted israeli couscous |
1 1/2 teaspoons curry powder |
1/4 teaspoon salt |
1 garlic clove, minced |
4 1/2 cups rich turkey stock |
1 (6-ounce) package fresh baby spinach |
Directions:
1. Preheat oven to 450º.
2. Combine tomato wedges and oil on a baking sheet lined with foil, tossing well to coat. Bake at 450º for 15 minutes or until tender and lightly browned.
3. Melt butter in a large saucepan over medium-high heat. Add onion, and sauté 3 minutes. Add couscous, curry, salt, and garlic; sauté for 3 minutes. Add tomato wedges and stock, and bring to a boil. Reduce heat, and simmer 7 minutes or until the couscous is almost tender. Stir in spinach, and cook for 2 minutes or just until spinach wilts.
|
|