Curried Couscous, Spinach, and Roasted Tomato Soup

This recipe is an old favorite from one of our first cooking light cookbooks. I love to serve this on a cold winter day. The flavors smell so delicious as it cooks and the colors are just breathtaking. For the full printable recipe, please visit the link for Myrecipes.com.

Start by cutting four roma tomatoes into 8 wedges each. Drizzle with olive oil and bake at 450 degrees for 15 minutes on a single layer of a foil lined baking sheet.

Next, stir fry one diced yellow onion in butter. When onions begin to soften, add 1/2 cup israeli couscous, 1 1/2 teaspoons of curry powder, and 1 clove of minced garlic. Isreali couscous is larger than moroccan couscous and really makes a difference in this recipe. When cooked, it has more of a pasta consistency than a grain in my opinion.

Next add roasted tomatoes and one quart of free range organic chicken broth. Bring to a boil and then lower heat and simmer for 7 minutes. Add 2 cups of fresh torn spinach leaves. Cook another two minutes until spinach wilts. Serve immediately.