Ingredients
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1 tablespoon olive oil
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1 medium yellow onion, chopped
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3 cups vegetable stock
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1 (28 ounce) can crushed tomatoes
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1 tablespoon tomato paste
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1 pinch sugar (or a natural sweetener)
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2 bay leaves
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salt
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fresh ground black pepper
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1 cup cooked israeli couscous
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1 garlic clove, minced
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2 tablespoons chopped fresh basil leaves (to garnish)
Instructions
- Heat the oil in a medium-size skillet over medium heat. Add the onion and garlic, cover and cook until softened, about five minutes.
- Transfer the vegetables to a 4-quart slow cooker, add the stock, tomatoes, tomato paste, sugar and bay leaves, and season with salt and pepper. Cover and cook on low for 5-8 hours. Adjust the seasonings and remove the bay leaves.
- To serve, spoon about 1/4 cup of cooked couscous into the bottom of each bowl, ladle the hot soup on top and serve sprinkled with the basil.