Tomato soup with couscous

Tomato soup with couscous

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Servings: -

Preparation time: less than 60 minutes

RECIPE PREPARATION Tomato soup with couscous:

I boiled the bones with the carrot, onion, pepper and a little salt. I took the foam that formed, when the vegetables were cooked I strained the juice and I put the vegetables in the blender together with the peeled tomatoes. I poured the pasta in the juice I got from boiling bones and vegetables. I added the couscous, I adjusted the salt and pepper and let it boil for about 10-15 minutes. Serve hot or cold, I wait to eat it cold .On top I sprinkled dried larch, from there I had it at hand and I said "why not", it really tastes good.

Tips sites


it is good to boil the bones separately, in order to take the foam better ... I didn't do that, I put them together with the vegetables ...

Healing tomato soup with turmeric

After you have learned how to prepare "golden milk", the vitamin drink with turmenic, today we propose another recipe that contains the miraculous spice. Healing tomato soup with turmeric.

As we have already shown, turmenic, used since ancient times in traditional Asian medicine in dermatological and digestive disorders, is the subject of countless medical studies on its properties, namely curcumin (the most valuable of its components).

Specialists have concluded that this curcumin provides benefits in cancer prevention, but also has combined anti-inflammatory, antioxidant, immunomodulatory, proapoptotic and antiangiogenic properties (very important in cancer prevention). Specialists have conducted these studies to determine the benefits of using curcumin in countless diseases, such as cancer, inflammatory diseases, neurological diseases, cystic fibrosis and cardiovascular diseases, liver diseases.

But instead of taking medication, it is better to prepare a healing tomato soup with turmeric.

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arcenciel08 8 years ago - 26 December 2009 22:49

Re: Couscous salad with ripe tomatoes and olives

I think it would turn out delicious and hot

Catalina 7 years ago - 9 March 2010 17:49

Re: Couscous salad with ripe tomatoes and olives

yo 6 years ago - 7 September 2011 16:58

Re: Couscous salad with ripe tomatoes and olives

Can this recipe be made with bulgur?

Ioana 6 years ago - 7 September 2011 17:52

Re: Couscous salad with ripe tomatoes and olives

the recipe is with couscous pasta. but it can also be made with bulgur, it will absorb the dressing and it will be very good.

Andreea 5 years ago - 19 May 2012 18:26

Re: Couscous salad with ripe tomatoes and olives

I just tried it with bulgur. It is very good at room temperature and goes well with a fish, as a garnish. Thanks for the recipe!

Anca 3 years ago - 31 July 2014 14:58

Re: Couscous salad with ripe tomatoes and olives

Tomorrow I want to prepare this satata because we are invited to a barbecue, but I can't find fresh thyme here. Could I put dried thyme or can it be omitted?
Thank you so much for everything you do. You are a real help!

Ioana 3 years ago - July 31, 2014 15:00

Re: Couscous salad with ripe tomatoes and olives

you can omit and then add a little dried oregano over the tomatoes before baking.

Soup of the day & # 8211 tomato soup

I'm a big fan of tomato soup, in whatever form it is. The images below will prove this again and will probably contribute an idea to one of your meals in the coming days.

For four servings I used about 500 grams of large, fatty and relatively juicy tomatoes and a few cherry tomatoes, sweet and fragrant. I washed them, took out the stalks, cut them into large pieces and put them in a small pot. I sprinkled salt and pepper on them and for flavor I brought a sprig of basil.

I put a liter of water over the tomatoes and put the pot on the fire.

I let it boil until the tomatoes are completely softened.

I crushed the tomatoes with the blender.

I sprinkled with extra virgin olive oil.

I put some croutons in the soup.

Method of preparation

Wash the meat well and put it on the fire together with the diced roots, after the vegetables are cooked, put the chopped onion, garlic, tomatoes, peppers and cauliflower, and let it cook for another 30 minutes, then add the sauce of tomatoes, curry, thyme, half the amount of dill and green parsley and garlic. Also now add the sugar, the soup that boiled, add the salt and pepper (I personally don't really use pepper). At the end, add the rest of the dill and parsley.
The couscous is cooked as follows:
Put in a pot on the fire 500 ml of water, with 2 teaspoons of salt and 2 tablespoons of olive oil, until it boils
Put the couscous in the cauldron and put the boiling water over it, leave the soup for 2 minutes and put three more tablespoons of olive oil.
Separate the couscous with a fork and put on low heat, stirring continuously for another three minutes.

Add over the portion of couscous from the sauce plate to taste
Serve hot
Good appetite

Couscous with baked fish fillets

Wash the fillets, put them in a yenna tray in the oven for 30 minutes.

Grilled sea bream on a bed of couscous

the water is cleaned, washed, seasoned and greased with oil..cooked on the hot grill in a

Tomato soup with raisins

It is known that the broth is made at the end of summer, as my grandmother used to say. Gather those soft tomatoes, slightly cracked, but out of the way fleshy and tasty. Tomato soup sends me back to my childhood, and my grandmother, in addition to the broth, made me this soup with dumplings, usually, but on request, with raisins. I didn't want any more.

Soup ingredients
  • 500 g ripe tomatoes
  • 2 onions
  • 1 pepper
  • 4 cloves of garlic
  • a small parsnip
  • a fistful piece of celery
  • thyme
  • rosemary
  • tarragon
  • 300 ml of vegetable soup or water
  • 1 tablespoon brown sugar
Method of preparation

I cut the tomatoes (as my grandfather used to call them) into quarters, peppers and onions in large cubes, and the celery and parsnip sliced ​​as thin as possible to cook quickly. Then I put them all in the oven, sprinkled with a tablespoon of oil and flavored with garlic, thyme, rosemary, tarragon, salt and pepper. I let them brown for 25-30 minutes at 180 ° C. Then I put all the cooked vegetables in the blender, until a creamy and flavorful paste resulted and then I put it on the fire with the soup and a spoonful of brown sugar, which aims to cut from the acidity of the tomatoes. I let it boil for 5-10 minutes, during which time I prepared the raisins.

Ingredients grated
Grate preparation

I mixed the egg with the flour and the parmesan until a homogeneous dough resulted (if it is still soft, add more flour). The dough must be strong enough so that it can be grated on the grater. I shaved the dough on the large grater, and then I let the raisins dry a little and put them in the soup to boil.

For decoration

Place the slices of bacon in the oven for a few minutes on baking paper. They need to brown and become crispy. Remove on a paper towel and after the fat has drained and become crispy, break into small pieces and sprinkle with soup. For a special flavor, add tarragon and peppercorns to taste. I topped it all off with strips of parmesan and it was the best tomato soup I have ever eaten.

Tomatoes stuffed with couscous & # 8211 flavored garnish

100 g couscous
1 socket wires
salt pepper
125 ml vegetable soup, clear
4 large and fleshy tomatoes
1 hand coriander leaves
1 hand mint leaves
3 green onion threads
juice of 1/2 or 1 lemon
30 g pine seeds
30 g sultane raisins
2-3 lg olive oil

1. Preheat the oven to 200, then you will bake at 220 degrees.
2. Grease an oven tray with a film of oil.
3. Wash the tomatoes, cut the lids with their tails about 1.5 cm thick, as in the pictures, and scoop out the core with a spoon with sharper edges. Chop the core and place it in a bowl.
4. Lightly fry the pine nuts and add them over the chopped tomatoes.
5. Peel, wash and finely chop the green onions, coriander, mint, and add them over the chopped tomato pulp, along with the lemon juice and raisins.
6. In a large bowl, mix everything, put couscous + saffron + salt + pepper and mix.
Pour the hot soup over it and let it soak for 5 minutes, then loosen it with a fork.
7. Pour the mixture with the tomatoes over the couscous and mix with a spoon / spatula.
8. Fill the tomatoes with this mixture and place them in the prepared tray (with the tomato lids on top).
9. Leave them in the oven at 220 degrees for about half an hour, until the tomatoes soften a little.
You will serve them hot or just warm, on hot plates.
May it be useful to you!

  • -100 gr cus-cus
  • -250 ml of boiled water
  • -1 pomegranate
  • -juice from a lemon
  • -1 avocado
  • -1 large red
  • -olive oil
  • -chopped green parsley
  • -salt and pepper to taste

How do we prepare the couscous with pomegranate recipe?

1. I fried the couscous in a pan with a tablespoon of olive oil until it caught a little copper color, after which I poured 250 ml of boiled water over it. Be careful, at this time, not to burn yourself.

I added a little salt, mixed lightly and put the lid on, leaving everything to hydrate until the couscous reached the desired size and consistency.
2. I cut avocado into smaller slices and took out the juice from a lemon with a pinch of salt, peeled the tomato, cut it into cubes, and peeled the pomegranate and washed the seeds.

3. After the couscous has absorbed all the water, I put pepper and salt, if necessary, depending on the taste, I sprinkled with olive oil and I added in turn, the tomato with its juice and avocado as well.

I mixed lightly, and finally I added the pomegranate seeds and green parsley.

The average grade given by the jury for this recipe is 9.

Recipes with Gina Bradea & raquo Recipes & raquo Couscous with pomegranate, avocado and parsley, quick recipe