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In a microwave safe plate or bowl, add onions, carrots, celery and red bell pepper.
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Cook in microwave for about 4 minutes until vegetables are softened.
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2. Coat a large nonstick pan or soup pot with cooking spray. Add cooked vegetables, garlic, chili powder and red pepper flakes. Saute for about 1 minute. Stir often.
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3. Stir in broth, chicken and tomatoes. Bring to a boil, reduce heat to low and simmer 10 minutes.
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3. Stir in peanut butter with a fork. Make sure the peanut butter gets well blended. Add couscous, spinach and mix well. Cover, remove from heat. Allow to sit 5 minutes.
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3. To serve: Ladle 11/4 cups into each bowl. Garnish each serving with 1 tablespoon chopped scallions, if desired.
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4. This soup will keep in the refrigerated for several days. Leftovers are wonderful for lunch. This soup freezes great, too!
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Makes 8 main course soup servings (each serving 11/4 cups).
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Healthy Benefits:
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Most of the fat in this soup comes from the peanut butter. Peanut butter is an excellent source of protein and healthy fats. Peanut butter contains the same ratio of saturated to unsaturated fats as olive oil, says Harvard Medical School. The poly and monounsaturated fats in the spread can help to lower your risk of developing heart disease and type 2 diabetes. For the healthiest choice, look for brands that have no oil or sugar added.
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Whole wheat couscous (tiny pasta) is loaded with fiber. In fact, 1 cup cooked of whole wheat couscous has 7 grams of fiber. Whole wheat couscous derives from the whole grains of durum flour.
