Curried Couscous, Spinach & Roasted Tomato Soup

Alyson Stringer (originally from Cooking Light)

Yield: 4 servings

When you’re done with your turkey at Thanksgiving or Christmas, cover the turkey carcass with water; add onion and celery, then boil for an hour, for the richest stock ever. Then make this yummy, healthy soup! You can substitute chicken stock. (Nov 2010)

4 plum tomatoes, each cut into 8 wedges (3/4-lb)

1 tsp olive oil

1 tsp butter

1 onion, finely chopped

1/2 cup uncooked toasted Israeli couscous*

1 1/2 tsp curry powder

1/4 tsp salt

1 clove garlic, minced

4 1/2 cups turkey or chicken stock

1 (6oz) pkg fresh baby spinach

Preheat oven to 450˚F. Combine tomato wedges, and oil on a baking sheet lined with foil, tossing well to coat. Bake for 15 minutes or until tender and lightly browned. 

Melt butter in a large saucepan over medium heat. Add onion and sauté 3 minutes. Add couscous, curry, salt and garlic; sauté for 3 minutes more. Add tomato wedges and stock and bring to a boil. 

Reduce heat, cover and simmer for 7 minutes, or until the couscous is almost tender. Stir in fresh spinach and cook for 2 minutes or until the spinach wilts.

*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.

Per serving: 339 calories, 5.8g fat (sat 1.5g, mono 1.9g, poly 1.3g) protein 18.6g, carb 55.1g, fiber 4.8g, cholesterol 21mg, iron 3.3mg, sodium 486mg, calcium 64mg