Dec 4

Warm Belly – Yum

Posted by Matty

Tonight I made a delicious soup from the Thansgiving turkey bones. (Yes, our friends were glad to have someone take it from their house – they weren’t gonna use it.)

This isn’t the traditional turkey noodle soup, but a luscious and tasty curried broth with couscous, spinach and onions. Sounds good, right? 😛 Click on the ‘read more’ for the recipe, or read on knowing that our bellies are happy tonight.

Curried Couscous, Spinach, and Roasted Tomato Soup from November 2003 Cooking Light

  • 4 plum tomatoes, each cut into 8 wedges
  • 1 tsp. olive oil
  • 1 tsp. butter
  • 1 c. finely chopped onion
  • 1/2 c. uncooked, toasted Israeli couscous
  • 1 1/2 tsp. curry powder
  • 1/4 tsp. salt
  • 1 garlic clove, minced
  • 4 1/2 c.
    Rich Turkey Stock *

  • 1 (6-oz) pkg fresh baby spinach
  1. Preheat oven to 450&deg.
  2. Combine tomato wedges and oil on a baking sheet lined with foil, tossing well to coat. Bake at 450&deg for 15 minutes or until tender and lightly browned.
  3. Melt butter in a large saucepan (I used my wok) over medium-high heat. Add onion, and saute 3 minutes. Add couscous, curry, salt, and galic; saute for 3 minutes. Add tomato wedges and stock, and bring to a boil.
  4. Reduce heat, and simmer 7 minutes or until couscous is almost tender. Stir in spinach and cook 2 minutes or just until spinach wilts.

Yield: 4 servings (1 1/2 c./serving)

* I want to try this recipe with a good vegetable stock for my vegan friends.

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