Garden Greens Soup

• 1/3 cup raw couscous, preferably whole-grain
• 1 1/2 tablespoons olive oil
• 2 medium onions, quartered and thinly sliced
• 2 to 3 cloves garlic, minced
• 4 cups water with 2 vegetable bouillon cubes, or other stock option (page 9)
• 1/2 small head napa or savoy cabbage, thinly shredded
• 5 to 6 ounces fresh spinach, well washed, stemmed, and chopped (see Note)
• 2 cups shredded lettuce, any dark green variety
• 2 medium tomatoes, finely diced
• 1/4 cup chopped fresh parsley
• 2 tablespoons minced fresh dill
• 3 scallions, white and green parts, thinly sliced
• 1 teaspoon good-quality curry powder
• Juice of 1/2 lemon
• Salt and freshly ground pepper to taste

1. Place the couscous in a heatproof container and cover with 2/3 cup boiling water.
2. Cover and let stand until needed.
3. Heat the oil in a large soup pot.
4. Add the onions and garlic, and saute over medium-low heat until the onions are golden.
5. Add the remaining ingredients except the salt and pepper.
6. Bring to a rapid simmer, then lower the heat.
7. Cover and simmer gently for 8 to 10 minutes, or until the vegetables are just tender.
8. Remove from the heat and stir in the cooked couscous.
9. Adjust the consistency with about 2 cups water, more or less as needed, to give the soup a dense but not overly crowded consistency.
10. Season with salt and pepper, then allow the soup to cool to room temperature and serve.
11. Per serving:
12. Calories: 118
13. Total fat: 5g
14. Protein: 4g
15. Fiber: 0g
16. Carbohydrate: 17g
17. Cholesterol: 0mg
18. Sodium: 84mg

couscous, olive oil, onions, garlic, water, head, fresh spinach, shredded lettuce, tomatoes, parsley, fresh dill, scallions, curry powder, lemon, salt

Taken from www.epicurious.com/recipes/food/views/garden-greens-soup-378972 (may not work)