Indian-Spiced Cream of Tomato Soup with Whole Wheat Couscous Recipe

Name: Indian-Spiced Cream of Tomato Soup with Whole Wheat Couscous
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cups Whole Wheat Pearl Couscous; 1 Tablespoon Olive Oil; 1 whole Medium Red Bell Pepper, Stem And Seeds Removed And Diced; 1 whole Medium-large Onion, Diced; 3 cloves Large Cloves Garlic, Minced; 1 whole 1-inch Piece Fresh Ginger, Peeled And Grated On A Microplane; 14 ounces, weight Canned Petite Diced Tomatoes, With Juices; 2 Tablespoons Tomato Paste; 3 cups Low Sodium Vegetable Stock; 1 whole Bay Leaf; 2 whole Dried Red Chili Peppers (optional); 2 teaspoons Garam Masala; 1- 1/2 teaspoon Sugar; 1/4 teaspoons Salt; 1/4 teaspoons Black Pepper; 16 ounces, weight Can Chickpeas, Rinsed And Drained; 1 Tablespoon Lemon Juice; 3 Tablespoons Coconut Milk Or Heavy Cream; Optional Garnish: Fresh Cilantro Or Parsley

Servings: persons

3/4 cups Whole Wheat Pearl Couscous
1 Tablespoon Olive Oil
1 whole Medium Red Bell Pepper, Stem And Seeds Removed And Diced
1 whole Medium-large Onion, Diced
3 cloves Large Cloves Garlic, Minced
1 whole 1-inch Piece Fresh Ginger, Peeled And Grated On A Microplane
14 ounces, weight Canned Petite Diced Tomatoes, With Juices
2 Tablespoons Tomato Paste
3 cups Low Sodium Vegetable Stock
1 whole Bay Leaf
2 whole Dried Red Chili Peppers (optional)
2 teaspoons Garam Masala
1- 1/2 teaspoon Sugar
1/4 teaspoons Salt
1/4 teaspoons Black Pepper
16 ounces, weight Can Chickpeas, Rinsed And Drained
1 Tablespoon Lemon Juice
3 Tablespoons Coconut Milk Or Heavy Cream
Optional Garnish: Fresh Cilantro Or Parsley

1
Fill a medium-sized pot 2/3 of the way full with water and bring to a boil.
2
Add the couscous and a generous pinch of salt and cook until the couscous is al dente, about 7 to 9 minutes.
3
Then drain and set aside.
4
Heat the oil in a medium pot over medium heat.
5
Add the bell pepper and onion and cook until softened, about 7 minutes, stirring occasionally.
6
Add the garlic and ginger and cook 2 minutes more, stirring constantly.
7
Stir in the canned tomatoes, tomato paste, stock, bay leaf, dried red chili peppers (if using), garam masala, sugar, salt and black pepper.
8
Turn heat up to high and bring to a boil.
9
Then cover the pot, turn heat down to simmer, and cook 10 minutes, stirring occasionally.
10
Turn heat off, cool slightly, and remove and discard the bay leaf and dried red chili peppers.
11
Transfer 2/3 of the soup to a blender and puree until smooth (or use an immersion blender).
12
Pour the pureed soup back into the pot, along with the chickpeas and lemon juice.
13
Bring up to a simmer over medium heat, then turn heat off and stir in the couscous and coconut milk or heavy cream.
14
Taste and season with additional salt, black pepper, sugar, or lemon juice as desired.
15
Serve garnished with fresh cilantro or parsley if desired.

442

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 3/4 cups Whole Wheat Pearl Couscous, 1 Tablespoon Olive Oil, 1 whole Medium Red Bell Pepper, Stem And Seeds Removed And Diced, 1 whole Medium-large Onion, Diced, and more.

Yes, Indian-Spiced Cream of Tomato Soup with Whole Wheat Couscous falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Indian-Spiced Cream of Tomato Soup with Whole Wheat Couscous

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