Time 55m Yield 7 servings. Number Of Ingredients 12 Steps:
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.
Time 40m Yield 2 servings. Number Of Ingredients 8 Steps:
In a large saucepan, saute onion and garlic in oil until tender. Add the broth, tomatoes and oregano. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until tomatoes are tender. , Remove from the heat; stir in couscous and salt. Let stand for 5 minutes.
Time 1h15m Yield 10 Number Of Ingredients 11 Steps:
Heat oil in a stockpot over medium heat. Add cabbage and onion. Cover and cook, stirring occasionally to keep from burning, until onions are translucent and cabbage is tender, about 35 minutes. Add water, tomato soup, potatoes, garlic, beef bouillon, cayenne pepper, hot sauce, and salt. Cover and simmer until potatoes are tender, about 25 minutes.
Time 1h5m Number Of Ingredients 13 Steps:
Tip the couscous into a bowl, season with salt and pepper and stir through 1 tbsp of the oil. Pour over enough hot stock just to cover and cover the bowl with cling film and set aside. Heat the rest of the oil in a saucepan and cook the onion and carrot gently for 8 mins until softened. Add the garlic and ginger and cook for 2 mins more then stir in the ras el hanout and harissa and cook for another minute. Pour in the tomatoes and stock and give everything a good stir. Season, add the chickpeas and simmer everything gently for 20 mins until thickened slightly then squeeze over the lemon. Uncover the couscous and fluff up with a fork. Spoon the soup into bowls, top each with a mound of couscous, scatter with coriander and serve with extra harissa for those who want it.
Time 35m Yield 4 serving(s) Number Of Ingredients 11 Steps:
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).
Time 1h20m Yield 4 Number Of Ingredients 14 Steps:
Heat oil in a large stockpot over medium heat. Add onion and cook until soft, about 5 minutes. Add garlic; cook and stir until fragrant but not brown, about 2 minutes. Add tomatoes, wine, water, basil, tomato paste, sugar, pepper flakes, oregano, salt, and pepper. Cover, bring to a simmer, and cook, stirring occasionally, for 45 minutes. Remove from the heat and puree soup with an immersion blender until smooth, or blend in batches in a blender. Return to the heat, stir in Parmesan cheese, and cook until heated through, about 3 minutes more. Serve immediately.
More about “spicy couscous tomato soup recipes”
Time 6h10m Yield 4 serving(s) Number Of Ingredients 12 Steps:
Heat the oil in a medium-size skillet over medium heat. Add the onion and garlic, cover and cook until softened, about five minutes. Transfer the vegetables to a 4-quart slow cooker, add the stock, tomatoes, tomato paste, sugar and bay leaves, and season with salt and pepper. Cover and cook on low for 5-8 hours. Adjust the seasonings and remove the bay leaves. To serve, spoon about 1/4 cup of cooked couscous into the bottom of each bowl, ladle the hot soup on top and serve sprinkled with the basil.
