Spicy Couscous & Tomato Soup

• 2 medium sweet yellow peppers, chopped
• 1 medium red onion, chopped
• 2-1/2 teaspoons olive oil
• 3 garlic cloves, minced
• 6 cups vegetable broth
• 6 plum tomatoes, chopped
• 1-1/2 teaspoons ground cumin
• 1-1/2 teaspoons ground coriander
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon cayenne pepper
• 1/4 teaspoon pepper
• 1/2 cup uncooked couscous

1. In a Dutch oven, saute peppers and onion in oil until tender. Add garlic; cook 1 minute longer. Stir in the broth, tomatoes, cumin, coriander, cinnamon, cayenne and pepper. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until flavors are blended.
2. Stir in couscous; cover and cook 4-6 minutes longer or until couscous is tender. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or water if necessary.

sweet yellow peppers, red onion, olive oil, garlic, vegetable broth, tomatoes, ground cumin, ground coriander, ground cinnamon, cayenne pepper, pepper, couscous

Taken from www.tasteofhome.com/recipes/spicy-couscous-tomato-soup/ (may not work)