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This soup will use up some of the Israeli couscous you have sitting in your pantry from your last impulse trip to the bulk food store. What? oh…. that’s just me. Well, any small pasta will do, but I just love the way the Israeli couscous looks. And it would not be couscous soup with just pasta, now would it?

Did I ever tell you about the time my son decided to stick a little tiny plastic ball in his ear? It was about the same size as Israeli couscous. He just wanted to see if it would fit. Yep. It did. But never mind that story, let’s get on with this soup.

I admit. I’m a big fan of canned tomato products – especially in the winter months.  My pantry is heavily stocked at all times and normally  with imported Italian or organic brands depending on what I can find.  So when I send my husband to the grocery store and say “canned diced tomatoes” I expect my usual brands. Surprise! – I got something else.

Delmont Fire Roasted Tomatoes were a nice surprise.  View RecipesI modified this recipe from one that required oven roasted plum tomatoes.  Using the can saved a good 20 minutes from the cooking time. The flavour of the canned roasted tomatoes is stronger and smokier than roasting them yourself. I would say that in this recipe the tomatoes are the star ingredient, where in the original the tomatoes are milder, just hanging out in the background. I don’t mind. It’s February – I can’t get fresh plum tomatoes this time of year, so a canned alternative means I can have this yummy soup whenever I feel like it.

Okay – ready set, go! This soup can be made, start to finish in about 15 minutes.

Roasted Tomato and Couscous Soup

Ingredients
  • 1 teaspoon of olive oil
  • 1 onion, finely chopped, about 1 cup
  • 1/2 cup Israeli couscous
  • 1-1/2 teaspoons mild curry powder, I used garam masala
  • 1 garlic clove, minced or pushed through a press
  • 1 box vegetable broth + enough water to make 5 cups. Or just 5 cups water
  • 1 can (398 ml) fire roasted diced tomatoes.
  • 1 small box of fresh baby spinach
Directions

Heat oil in a large stock pot, add onion and sauté until onion begins to soften. About 3 minutes. Add couscous and curry powder and allow the couscous to toast. Stir constantly for a minute or two, add garlic and stir for another minute. Don’t allow the garlic to burn.

Add the canned tomatoes, the stock or water and bring to a boil. Reduce heat and simmer until couscous is almost tender, about 7 minutes. Add spinach and set the table while it wilts. That’s it. Dinner is served.