Mayim Bialik’s Tomato Soup With Israeli Couscous Recipe

2.6 (56 reviews)

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.

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.

Rated 2.6/5 based on 56 reviews

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