Ingredients
1/2 package of provided frozen couscous blend. *Keep frozen until ready to use* (If not using provided blend, prepare any couscous or quinoa according to package directions and set aside)
1/2 sweet onion, chopped
OPTIONAL: If NOT using our provided couscous blend, try adding chopped bell pepper, celery or zucchini (or all three).
2 (15oz) cans diced tomatoes
1 (6oz) can of tomato paste (or 1/2 the amount if using a double-concentrated paste)
2-3 cloves of fresh garlic, minced
2 tsp ground cumin
4 cups chicken or vegetable stock or broth
1/4 cup sugar
Fresh basil, chopped and divided in half
Salt and pepper to taste
1/4 cup olive oil
OPTIONAL (Any of the below can be used by itself or all together!):
1/2 cup cream cheese
1 cup heavy whipping cream
1/2 cup shaved parmesan
Directions
Have your onion and garlic chopped and ready. Heat your largest soup pot over medium-high heat. Add oil olive and sauté the onion for 4 minutes. (If you're not using our provided couscous blend, add the other veggies recommended above with the onion). Next add your frozen couscous blend and sauté for an additional 5 minutes. Add salt and pepper. Slide the pot off the heat, and use a large spoon to transfer the couscous to a bowl on the side.
Return the pot back to the heat, add a little extra olive oil if all gone, and add the garlic and cumin. Let cook for 1 minute while stirring constantly. Next add both cans of diced tomatoes and your paste. Add additional salt and pepper, the sugar and half of the basil. Finally add your chicken stock, stir and bring to a boil. Reduce heat to medium-low, cover and let simmer for at least 15 minutes. This is a great time to prep your grilled cheese!
Remove the soup from heat and let cool for 5 minutes or so. If you have any cream cheese, Parmesan, heavy cream or blue cheese that you would like to add, now's the time! Any combination or just one of the above gives the soup an even richer and a creamier flavor, so experiment to find your favorite! Or, prepare without the first time and compare to future preparations.
To blend, my favorite is an 'immersion' blender. It's a wand you submerge right into the pot and it blends below the surface. It's easy, really clean and you don't have to deal with transferring liquids back and forth. If you don't have one, it would be a very small ($25) investment when you're ready that you will use time and time again. Here is a link to one, but there are lots of good ones: Immersion Blender on Amazon. If you're using a regular blender, just make sure it's not still piping hot for lots of reasons. As mentioned above, you can also not blend it at all and the flavors are still GREAT, but if you can achieve that silky texture you won't regret it the extra couple minutes it takes. Blend until smooth. Taste for additional salt and pepper.
Finally, add your couscous back in. Cover and simmer over low heat while you toast your grilled cheeses. Serve with fresh basil on top and parmesan, if using.
