Indian-Spiced Cream of Tomato Soup with Whole Wheat Couscous

By: Guest | April 9 2012
This beautiful soup comes from Faith Gorsky of An Edible Mosaic as part of our Whole Wheat Pearl Couscous celebration. Look for another delicious recipe from her next week. is a unique recipe collection of international favorites and updated American classics, with emphasis on seasonal dishes. Tantalizing photography nudges you into the kitchen and easy to follow instructions make sure you stay there. Whether the occasion is breakfast, dessert, or anything in between, you’ll find what you’re looking for and hopefully be inspired to try something new.  Indian-Spiced Cream of Tomato Soup with Whole Wheat Couscous Serves 4
  • 3/4 cup Bob’s Red Mill Whole Wheat Pearl Couscous (Israeli Couscous)
  • 1 Tbsp Olive Oil
  • 1 medium Red Bell Pepper, diced
  • 1 medium-large Onion, diced
  • 3 large cloves Garlic
  • 1-inch piece fresh Ginger, grated on a microplane
  • 1 (14 oz) can petit diced Tomatoes, with juices
  • 2 Tbsp Tomato Paste
  • 3 cups low-sodium Chicken or Vegetable Stock
  • 1 Bay Leaf
  • 2 dried Red Chili Peppers (optional)
  • 2 tsp Garam Masala
  • 1-1/2 tsp Sugar
  • 1/4 tsp Salt
  • 1/4 tsp Black Pepper
  • 1 (16 oz) can Chickpeas, rinsed and drained
  • 1 Tbsp Lemon Juice
  • 3 Tbsp Coconut Milk or Heavy Cream
  • Fresh Cilantro or Flat-Leaf Parsley (optional; for garnish)
Fill a medium-sized pot 2/3 of the way full with water and bring to a boil. Add the couscous and a generous pinch of salt and cook until the couscous is al dente, about 7 to 9 minutes; drain and set aside. Heat the oil in a medium pot over medium heat; add the bell pepper and onion and cook until softened, about 7 minutes, stirring occasionally. Add the garlic and ginger and cook 2 minutes more, stirring constantly. Stir in the canned tomatoes, tomato paste, stock, bay leaf, dried red chili peppers (if using), garam masala, sugar, salt, and black pepper; turn heat up to high and bring to a boil, then cover the pot, turn heat down to simmer, and cook 10 minutes, stirring occasionally. Turn heat off, cool slightly, and remove the bay leaf and dried red chili peppers. Transfer 2/3 of the soup to a blender and puree until smooth (or use an immersion blender). Pour the pureed soup back into the pot, along with the chickpeas and lemon juice. Bring up to a simmer over medium heat, then turn heat off and stir in the couscous and coconut milk or heavy cream. Taste and season with additional salt, black pepper, sugar, or lemon juice as desired. Serve garnished with cilantro or parsley if desired.

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