Curried Couscous, Spinach, And Roasted Tomato Soup

• 4 plum tomatoes, each cut into 8 wedges (about 3/4 pound)
• 1 teaspoon olive oil
• 1 teaspoon butter
• 1 cup finely chopped onion
• 1/2 cup uncooked toasted Israeli couscous
• 1 1/2 teaspoons curry powder
• 1/4 teaspoon salt
• 1 garlic clove, minced
• 1 (6-ounce) package fresh baby spinach

1. Preheat oven to 450u0b0.
2. Combine tomato wedges and oil on a baking sheet lined with foil, tossing well to coat. Bake at 450u0b0 for 15 minutes or until tender and lightly browned.
3. Melt butter in a large saucepan over medium-high heat. Add onion, and saute 3 minutes. Add couscous, curry, salt, and garlic; saute for 3 minutes. Add tomato wedges and stock, and bring to a boil. Reduce heat, and simmer 7 minutes or until the couscous is almost tender. Stir in spinach, and cook for 2 minutes or just until spinach wilts.

tomatoes, olive oil, butter, onion, couscous, curry powder, salt, garlic, baby spinach

Taken from www.myrecipes.com/recipe/curried-couscous-spinach-roasted-tomato-soup (may not work)