Curried Couscous, Spinach, And Roasted Tomato Soup

1. 1

   Preheat oven to 450u00b0.

2. 2

   Combine tomato wedges and oil on a baking sheet lined with foil, tossing well to coat. Bake at 450u00b0 for 15 minutes or until tender and lightly browned.

3. 3

   Melt butter in a large saucepan over medium-high heat. Add onion, and saute 3 minutes. Add couscous, curry, salt, and garlic; saute 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.

* Per serving · 4 servings · Values may vary.

No additional tips available.