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Mayim Bialik’s Tomato Soup with Israeli Couscous

Published on February 16, 2014 by   ·   No Comments Pin It
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Mayim’s Vegan Table: More than 100 Great-Tasting and Healthy Recipes from My Family to Yours by Emmy-nominated actress for CBS’s The Big Bang Theory and trained neuroscientist Mayim Bialik is now on the shelves! Mayim is a busy attachment parenting Mom who shares the concern of parents everywhere: cooking nutritional meals that everyone will enjoy.  Mayim provides over 100 easy plant-based recipes for breakfasts, snacks, lunches, dinners, and desserts that are both kid and parent-approved in this pretty new book.  Teaming up with pediatrician Jay Gordon, this cookbook debunks myths about raising a Vegan family and provides essential information about nutrition, must-haves for the pantry, and strategies for planning meals!Start with this yummy, warming (and cheap to make!) soup.

Mayim Bialik’s Tomato Soup with Israeli Couscous

SERVES 4–6

Soup is sometimes where great meal planning starts, especially with delicious and sophisticated flavors like those you’ll find in this Middle Eastern–inspired soup. The garlic and deceptively simple spices create a complex base. With the addition of couscous, this soup is a meal in itself.

Tomato soup

  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 1 to 2 carrots, diced
  • 1 (14-ounce) can chopped tomatoes
  • 6 garlic cloves, roughly chopped
  • 6 1/4 cups vegan vegetable stock
  • 1 to 1 1/2 cups uncooked Israeli couscous
  • 2 to 3 mint sprigs, chopped, or several pinches of dried mint
  • 1/4 teaspoon ground cumin
  • 1/4 bunch fresh cilantro or about 5 sprigs, chopped
  • Salt and freshly ground pepper

1. Heat the olive oil in a large pan, add the onion and carrots, and cook over medium-low for about 10 minutes until softened. Add the tomatoes, half of the garlic, vegetable stock, couscous, mint, cumin, and cilantro.

2. Bring the soup to boil, add the remaining chopped garlic, then lower the heat slightly and simmer gently for 7 to 10 minutes, stirring occasionally, or until the couscous is just tender. Season to taste with salt and pepper.

From Mayim’s Vegan Table: More Than 100 Great-Tasting and Healthy Recipes from My Family to Yours by Mayim Bialik with Dr. Jay Gordon. Reprinted courtesy of Da Capo Lifelong Books.

Mayim Bialik, PhD, CLEC, is an Emmy-nominated actress, trained neuroscientist, author, and the mother of two sons who have been raised entirely vegan. Currently starring on CBS’s The Big Bang Theory, Mayim is a contributing editor at Kveller.com. Website: mayimbialik.net. Twitter: @missmayim

Jay Gordon, MD, FAAP, is a prominent pediatrician practicing in Santa Monica, California, and the author of numerous books and magazine columns. He is a long-time member of the attending staff of UCLA’s Medical School. Website: drjaygordon.com. Twitter: @drjaygordonmdfaap

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