Pearl Couscous Vegetable Soup

• 1 yellow onion, finely chopped
• 2 stalks celery, finely chopped
• 2 carrots, peeled and finely chopped
• 1 jalapeno pepper, seeded and finely chopped
• 1 zucchini, chopped
• 1 bell pepper, chopped
• 4 tsp. chopped garlic
• 1 – 14.5 oz. can diced tomatoes with basil, garlic & oregano, not drained
• 1 1/2 tsp. dried parsley
• 8 cups vegetable broth
• 1 tbsp. tomato paste
• 1 tbsp. dried oregano
• 1 cup canned corn kernels, drained
• 1 cup frozen peas, thawed
• 1 cup Israeli couscous
• 1 tbsp. Earth Balance (or butter)
• Olive Oil
• Salt & Pepper

Coat the bottom of a soup pan with olive oil. Add the onion, celery, jalapeno, carrot, zucchini, bell pepper and garlic. Cook, stirring often, until the vegetables are soft, about 10 minutes. Add the tomatoes with their juices and the parsley. Stir well and cook for a few more minutes. Add the broth, and bring soup to a boil. Add the tomato paste and stir until well dissolved. Lower heat to a simmer, add the oregano and season with salt & pepper, to taste. Cover and simmer for 20 minutes.

When there is 5 minutes left on the timer, melt the Earth Balance in a sauté pan over medium high heat; add the couscous and brown, 3 minutes.

Add the peas, corn and couscous to the soup. Simmer for another 20 minutes uncovered.

Yields 8 servings.

Enjoy!