Tomato Italian Sausage Soup

8 Comments

1. 

   cosmetica529 June 5, 2014

   I absolutely love your cooking tutorials. This recipe in particular made me
   aware just how much time and work goes into creating these videos – and I
   really appreciate it! I have incorporated so much fresh veggies in my diet
   because of you – you make them look so delish!

2. 

   Marcy Giovenella June 5, 2014

   I made this and it turned out absolutely delicious! My husband loved it
   too. I used the canned tomatoes and they worked out well. It is great that
   it’s so filling that it makes a complete meal. I just served it with some
   Italian bread and fruit for desert. I love your cooking videos.

3. 

   kkimberly2004 June 5, 2014

   Looks perfect for our weather lately. Thank you chef Charlotte!

4. 

   MsCavalier01 June 5, 2014

   OMG, I’m saving this to my favorites and sharing on Google+! This looks
   scrumdittlyumptious! Thanks Charlotte! Hugs, Colleen xox :)

5. 

   lavendershampoo June 5, 2014

   Looks delish! You had a hand blender. I bought one for myself after seeing
   your asparagus soup video Where did you get your little wooden salt
   container? I love it!

6. 

   vronyo16 June 5, 2014

   I am jealous of your prodice lol! It always looks so beautiful!!! Here in
   North Carolina it looks terrible compared to Cali! 😛 This looks so delish
   btw…I will definitely have to try it!!!!

7. 

   Murray H June 5, 2014

   Warm the juice from a can of your favourite fruit and whist the couscous is absorbing the juice, dice the fruit and combine when you fluff up the couscous.

8. 

   zab1984 June 5, 2014

   I hope these help!!

   Breakfast couscous
   1/3 cup water
   1/4 cup orange juice
   1/2 cup couscous
   1/4 cup raisins
   1/2 tablespoon honey
   1/4 teaspoon cinnamon
   1 large banana
   Bring all ingredients except the banana to a boil in a saucepan.
   Cover and cook 5 minutes.
   Let rest 3 minutes.
   Top with sliced banana.

   Sweet Vegetable Couscous
   1/8 teaspoon saffron, generous
   3 tablespoons boiling water
   1 tablespoon olive oil
   1 red onion, sliced
   2 garlic cloves, minced
   2 red chilies, finely chopped
   1/2 teaspoon ground ginger
   1/2 teaspoon ground cinnamon
   1 teaspoon Chinese five spice powder
   1 teaspoon Mrs. Dash seasoning mix, tabletop blend
   1 tablespoon durkee garden seasoning
   1 1/4 cups vegetable stock
   4 carrots, peeled and sliced into 1/4 inches
   2 turnips, peeled and cubed
   1 lb sweet potatoes, peeled and cubed
   2/3 cup raisins
   2 zucchini, sliced thin
   14 ounces chickpeas, cooked
   3 tablespoons fresh parsley
   3 tablespoons fresh coriander
   4 cups organic whole wheat couscous, cooked
   Place saffron into the boiling water to infuse.
   Heat the oil in a large saucepan then add the onion, garlic and chilies and cook gently for five minutes.
   Add the ground ginger, cinnamon and other spices except the saffron, and gently cook for 1 to 2 mins more.
   Add the tomatoes, stock, saffron, carrots, turnips, sweet potatoes, raisins, cover and cook 25 minutes.
   Add the zucchini, chickpeas, parsley and coriander and cook for 10 mins more.
   Prepare the couscous according to manufacturer’s directions. Serve with the veggie mixture on top.

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