IN THE KITCHEN: TOMATO SOUP WITH ISRAELI COUSCOUS

At this point in my marathon training it starts to get really intense, so my diet has to be planned out a week in advance in preparation for the long run on Saturday. So I decided to make my all time favorite soup last night. It’s hardy, full of flavor and has a lot of yummy ingredients, Tomato soup with Israeli couscous and chickpeas. This soup is so¬†easy, just throw everything in the pot and let it cook. Serve with some sourdough bread and your all set for a fantastic meal.

INGREDIENTS

  • 2 tbsp olive oil
  • 1 onion, chopped
  • 2 medium carrots, chopped
  • 14 oz can chopped tomatoes (get the no salt added kind)
  • 14 oz can chick peas, drained and rinsed
  • 7 garlic cloves, chopped
  • 6 cups of vegetable stock
  • 1 1/3 cup of Israeli couscous
  • 3 mint sprigs, chopped
  • 5 cilantro sprigs, chopped
  • cayenne pepper, to taste
  • salt and pepper, to taste]

Heat the oil over medium heat in a large saucepan. Add the onions and carrots and cook until they are soft, about 10 minutes. Add ½ the garlic and the remaining ingredients to the pan. Bring the soup to a boil, add all but 1 tsp of the chopped garlic, then reduce the heat and simmer for 7-10 minutes, stirring occasionally, until the couscous is tender. Remove from the heat, stir in the rest of the garlic, and ladle into bowls.

{Photos via Me, base of the recipe found on the internet but altered by Me}