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Mayim Bialik’s Tomato Soup With Israeli Couscous Recipe

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

  • 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.

Servings: 4 to 6

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