Mayim Bialik’s Tomato Soup With Israeli Couscous Recipe
Mayim Bialik’s Tomato Soup With Israeli Couscous Recipe
Course: Sides, Appetizers, SoupsCuisine: ItalianDifficulty: Easy
Servings
4
servingsPrep time
10
minutesCooking time
20
minutes
Cook Mode
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Ingredients
2 Tbsp. olive oil
1 onion, chopped
1 -2 carrots, diced
1 14-oz can chopped tomatoes
6 1/4 cups vegan vegetable stock
1 -1 1/2 cups uncooked Israeli couscous
2 -3 mint sprigs, chopped, or several pinches dried mint
1/4 tsp. ground cumin
5 sprigs cilantro, chopped
6 cloves garlic, roughly chopped
Salt and freshly ground pepper, to taste
Directions
- Heat the olive oil in a large pan, add the onion and carrots, and cook over medium-low heat for about 10 minutes until softened. Add the tomatoes, vegetable stock, couscous, mint, cumin, cilantro, and half the chopped garlic.
- Bring to a boil, add the remaining garlic, then lower the heat slightly and simmer gently for 7 to 10 minutes, stirring occasionally, or until the couscous is just tender.
- Season to taste with salt and pepper.
Notes
- This recipe was adapted from ‘Mayim’s Vegan Table: More Than 100 Great-Tasting and Healthy Recipes From My Family to Yours’ by Mayim Bialik with Dr. Jay Gordon. Reprinted courtesy of Da Capo Lifelong Books.
