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Mayim Bialik<br />
Mayim Bialik is an actress (“The Big Bang Theory”)<br />
and author of “Mayim’s Vegan Table,” available on Amazon.com.<br />
Tomato Soup with Israeli Couscous<br />
Soup is sometimes where great meal planning starts, especially with delicious and<br />
sophisticated flavors like those you’ll find in this Middle Eastern–inspired soup. The garlic<br />
and deceptively simple spices create a complex base. With the addition of couscous,<br />
this soup is a meal in itself.<br />
Serves 4-6<br />
Ingredients<br />
2 tablespoons olive oil<br />
1 onion, chopped<br />
1-2 carrots, diced<br />
1 (14 ounce) can chopped tomatoes<br />
6 garlic cloves, roughly chopped<br />
6 ¼ cups vegan vegetable stock<br />
1-1 ½ cups uncooked Israeli couscous<br />
2-3 mint sprigs, chopped, or several pinches of dried mint<br />
¼ teaspoon ground cumin<br />
¼ bunch fresh cilantro or about 5 sprigs, chopped<br />
Salt and freshly ground pepper, to taste<br />
DIRECTIONS<br />
Heat the olive oil in a large pan, add the onion and carrots, and cook over<br />
medium-low heat for about 10 minutes until softened. Add the tomatoes,<br />
half of the garlic, vegetable stock, couscous, mint, cumin and cilantro.<br />
Bring the soup to boil, add the remaining chopped garlic, then lower the<br />
heat slightly and simmer gently for 7-10 minutes, stirring occasionally, or<br />
until the couscous is just tender. Season to taste with salt and pepper.<br />
PHOTO CREDIT:<br />
From Mayim’s Vegan Table: More Than 100 Great-Tasting and Healthy Recipes from My Family to Yours<br />
by Mayim Bialik with Dr. Jay Gordon. Reprinted courtesy of Da Capo Lifelong Books.<br />
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