Name: Israeli Couscous and Kale Stew
Ingredients: 2 tablespoons olive oil; 1 small yellow onion, diced; 2 carrots, diced; 2 cloves garlic, minced; 3/4 teaspoon ground cumin; 1/2 teaspoon turmeric; 6 cups stock (could use vegetable, turkey or chicken); 28 oz whole tomatoes; 2 cups finely chopped kale (about 1 small bunch); 3/4 cup Israeli couscous; salt and pepper; plain yogurt and chopped cilantro for serving

Description

A hearty vegetarian soup with Israeli couscous and kale.

Ingredients

2 tablespoons olive oil
1 small yellow onion, diced
2 carrots, diced
2 cloves garlic, minced
3/4 teaspoon ground cumin
1/2 teaspoon turmeric
6 cups stock (could use vegetable, turkey or chicken)
28 oz whole tomatoes
2 cups finely chopped kale (about 1 small bunch)
3/4 cup Israeli couscous
salt and pepper
plain yogurt and chopped cilantro for serving

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Instructions

In a large stock pot, heat olive oil. Add onion and carrot and cook over medium-low heat for 15 minutes until vegetables are soft and start to caramelize. Add garlic, cumin and turmeric. Cook for 2 minutes more.
Add stock and tomatoes, using your hand to bread up the whole tomatoes and gently crush them. Bring to a boil and simmer for 10 minutes.
Add kale and couscous and cook 12-15 minutes more. Season with salt and pepper.
Serve immediately and top soup with a dollop of plain yogurt and fresh chopped cilantro.