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? :-P 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°.
2. Combine tomato wedges and oil on a baking sheet lined with foil, tossing well to coat. Bake at 450° 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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