You Know You Hurt Me When You Let Me Go
We Tell Sweet Lies, Fooling One Another

You Say Tomayto, And I Say Tomahto

I just posted this recipe in a comment on Amul's Half-Assed Homemaker blog, but it's so good I should add it here too. I sure could use a pick-me-up like that right about now.

I got the recipe from Whole Foods' newsletter several years ago, and enjoy cooking it this time of year. The description says: This cayenne-seasoned soup will have you breathing clearly in no time. It's resplendent with garlic, vitamin C-rich tomatoes and peppers, and the warming spices of cumin and cinnamon. Quick-cooking couscous thickens the broth with almost no effort.

Fever-Breaking Spicy Pepper Broth with Couscous

2 tablespoons olive oil
1 medium red onion, chopped
2 yellow peppers, cored, seeded, and cut into 1/2 inch pieces
6 garlic cloves, minced
1 1/2 teaspoons ground cumin
1 1/2 teaspoons ground coriander
1/2 teaspoon ground cinnamon
6 cups vegetable stock
4 plum tomatoes, cored and chopped
1/2 teaspoon cayenne pepper
1/2 cup couscous
salt to taste

1. Heat oil in heavy-bottomed 4-quart pot over medium heat. Add onion, peppers, garlic, cumin, coriander, and cinnamon and sauté for 5 minutes.
2. Add stock, tomatoes, and cayenne and bring to boil. Reduce heat to low and simmer, partially covered, for 20 minutes.
3. Stir in couscous and simmer until couscous is tender, about 5 minutes. Season with salt to taste. Serve immediately.

Makes about 8 cups.


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