Mayim Bialik’s Tomato Soup With Israeli Couscous Recipe

2.7 (29 reviews)
Vegan

Mayim Bialik’s Tomato Soup With Israeli Couscous Recipe

Print

Ingredients

  • 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

Instructions

  • 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 2.7/5 based on 29 reviews

Get PETA Updates

Stay up to date on the latest vegan trends and get breaking animal rights news delivered straight to your inbox!

By submitting this form, you are agreeing to our collection, storage, use, and disclosure of your personal info in accordance with our privacy policy as well as to receiving e-mails from us.

 Ingrid E. Newkirk

“Almost all of us grew up eating meat, wearing leather, and going to circuses and zoos. We never considered the impact of these actions on the animals involved. For whatever reason, you are now asking the question: Why should animals have rights?” READ MORE

— Ingrid E. Newkirk, PETA President and co-author of Animalkind