Recipe: Curried Couscous, Spinach and Roasted Tomato Soup

This unique Cooking Light magazine recipe invites you to try Israeli couscous. As far as foreign foods go, it's pretty tame — and a good place to start if the mere thought of going to the Asian market scares you.

If you don't want to try the Israeli version of the little pasta, regular couscous works, too.

The Israeli version is slightly larger and holds an al dente crunch longer.

Yield: 4 servings

4 plum tomatoes, each cut into 8 wedges

1 teaspoon olive oil

1teaspoon butter

1 cup finely chopped onion

1/2 cup uncooked toasted Israeli couscous

1 1/2 teaspoons curry powder

1/4 teaspoon salt

1 garlic clove, minced

4 1/2 cups chicken stock

1 6-ounce package fresh baby spinach

Preheat oven to 450 degrees.

Combine tomato wedges and oil on a baking sheet lined with foil, tossing well to coat. Bake at 450 degree for 15 minutes or until tender and lightly browned.

Melt butter in a large saucepan over medium-high heat. Add onion, and saute three minutes. Add couscous, curry , salt and garlic; saute for three minutes.

Add tomato wedges and stock, and bring to a boil.

Reduce heat and simmer seven minutes or until the couscous is almost tender.

Stir in spinach, and cook for two minutes or just until spinach wilts.

-- Emily Simnitt