Food & Drink Recipes Warm Up with Tomato Soup with Couscous

Warm Up with Tomato Soup with Couscous


A vegan appetizer we can’t get enough of

Posh Journal

Tomato Soup with Israeli Couscous
Serves four to six


  • 2 tbsp. olive oil
  • 1 onion, chopped
  • 1-2 carrots, diced
  • 1 14-oz. can chopped tomatoes
  • 6 garlic cloves, roughly chopped
  • 6¼ c. vegan vegetable stock
  • 1-1½ c. uncooked Israeli couscous
  • 2-3 mint sprigs, chopped, or several pinches of dried mint
  • ¼ tsp. ground cumin
  • ¼ bunch fresh cilantro (about 5 sprigs), chopped
  • Salt and freshly ground pepper


1. Heat the olive oil in a large pan, add the onion and carrots, and cook over medium-low heat for about 10 minutes, until softened. Add the tomatoes, half the garlic, vegetable stock, couscous, mint, cumin, and cilantro.

2. Bring the soup to a boil, add the remaining chopped garlic, then lower the heat slightly and simmer gently 7-10 minutes, stirring occasionally, or until the couscous is just tender. Season to taste with salt and pepper.

Ojash started this website to pursue his passion for writing. He is a tech enthusiast but has various interests flipping from tech to fashion or photography! He builds electric cars and bikes as his hobby and with the time he has left, he learns about how he can make Whatsintheweb better for his readers. Ojash enjoys contributing his ideas and thoughts to the web.


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