Spiced Tomato & Couscous Soup

1 tbsp. olive oil
1 medium yellow onion, chopped
1 cup shredded carrots, chopped
2 tbsp. chopped garlic
2-14 oz. cans petite diced tomatoes
1 – 32 oz. box vegetable broth
3/4 cup Israeli (pearl) couscous
1 tsp. ground cumin
1/4 tsp. cayenne pepper


Heat the oil in a soup pan, add the onion and carrots, and cook for about 8 minutes until softened. Add the garlic and cook another minute. Add the tomatoes with their juices, broth, cumin, and cayenne pepper. Bring the soup to the boil, then reduce the heat slightly and simmer gently for 10 minutes, stirring occasionally. Add the couscous and cook about 8 minutes, or until the couscous is just tender.

Serves 4.