1 tablespoon olive oil
1 medium onion, chopped fine
2 medium garlic cloves, minced
1 medium jalapeno chile, stemmed, seeded & minced
2 teaspoons curry powder
10 ounces fresh spinach, stemmed, washed,
shaken to remove excess water, and roughly chopped
1 14.5 –ounce can diced tomatoes
4 cups vegetable broth
2/3 cup whole wheat couscous
2 tablespoons minced fresh cilantro
Heat oil in a large saucepan. Add onion and sauté over medium-high heat until lightly browned, about 3 minutes. Add garlic, chile, and curry powder and sauté until fragrant, about 30 seconds. Stir in damp spinach, cover, and cook, stirring once, until wilted, about 3 minutes.
Add tomatoes, broth, and salt to taste. Bring to a boil, reduce heat, and simmer to blend flavors, 3 to 4 minutes. Stir in couscous, remove pan from heat, cover and let stand 5 minutes. Stir in cilantro, adjust seasonings, and serve.
This is a hearty Indian-inspired soup that is best for a cool spring night. It’s a perfect way to use fresh, spring spinach. It’s a thick textured soup with bold flavors from the curry, jalapeno, garlic, onion and cilantro.