Curried Couscous, Spinach, and Roasted Tomato Soup

By dashy_65

Ingredients

• 4 plum tomatoes, each cut into 8 wedges (about 3/4 pound)
• 1 teaspoon olive oil
• 1 teaspoon butter
• 1 cup finely chopped onion
• 1/2 cup uncooked toasted Israeli couscous*
• 1 1/2 teaspoons curry powder
• 1/4 teaspoon salt
• 1 garlic clove, minced
• 4 1/2 cups Rich Turkey Stock
• 1 (6-ounce) package fresh baby spinach

Preparation

Step 1

Preheat oven to 450º.

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

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

*Note: Use quick cooking barley if can' find Israeli couscous.