Spicy Couscous & Tomato Soup

This vegetarian soup has a wonderful Middle Eastern flavor. It’s also low in calories and fat, so it’s an appealing option when you’re looking for a healthy meal.

—Rita Combs, Valdosta, GA

Prep: 15 min. • Cook: 40 min. • Makes: 7 servings

• 2 medium sweet yellow peppers, chopped
• 1 medium red onion, chopped
• 2 ½ tsp. olive oil
• 3 garlic cloves, minced
• 6 cups vegetable broth
• 6 plum tomatoes, chopped
• 1 ½ tsp. ground cumin
• 1 ½ tsp. ground coriander
• ½ tsp. ground cinnamon
• ½ tsp. cayenne pepper
• ¼ tsp. pepper
• ½ cup uncooked couscous

1. 1. In a Dutch oven, saute peppers and onion in oil until tender. Add garlic; cook 1 minute longer. Stir in the broth, tomatoes and spices. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until the flavors are blended.
2. 2. Stir in couscous; cover and cook 4-6 minutes longer or until couscous is tender.

Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat soup through in a saucepan, stirring occasionally and adding a little broth or water if necessary.

1 cup: 106 cal., 2g fat (0 sat. fat), 0 chol., 812mg sod., 19g carb. (5g sugars, 2g fiber), 3g pro. Diabetic exchanges: 1 starch.