Greek Tomato With Trahana Couscous Soup Recipes
GREEK COUSCOUS
Greek style Israeli couscous. So delicious!
Provided by KenzieKook
Categories World Cuisine Recipes European Greek
Time 45m
Yield 3
Number Of Ingredients 12
Steps:
- Pour the chicken broth and water into a saucepan, stir in the garlic, and bring to a boil. Stir in the couscous, cover the pan, and remove from heat. Allow the couscous to stand until all the water has been absorbed, about 5 minutes; fluff with a fork. Allow the couscous to cool to warm temperature.
- In a large serving bowl, lightly toss the couscous, sun-dried tomatoes, olives, feta cheese, and garbanzo beans. Mix the oregano, black pepper, white wine vinegar, and lemon juice in a small bowl, and pour over the couscous mixture. Toss again to serve.
Nutrition Facts : Calories 253.6 calories, Carbohydrate 42.4 g, Cholesterol 5.6 mg, Fat 5.6 g, Fiber 5.8 g, Protein 9 g, SaturatedFat 1.5 g, Sodium 591.8 mg, Sugar 2 g
GREEK TOMATO WITH TRAHANA (COUSCOUS) SOUP
Steps:
- 1. Heat the oil in a large stockpot over medium heat. Add the onion, garlic, and sugar and sweat for 4 minutes, until tender 2. Add the cumin, oregano, salt, pepper, and cinnamon and stir to coat. 3. Add the canned tomatoes and simmer for 5 minutes. 4. Add the stock, bring the mixture to a boil, reduce heat, partially cover, and simmer for 20 minutes. 5. Stir in the fresh tomatoes, pasta (couscous), and 2 tablespoons of the feta cheese; simmer for 2 minutes. 6. Remove from the heat and let stand 5 minutes. 7. To serve, ladle the soup into bowls and top with the remaining feta cheese and chopped scallions.
TRAHANAS SOUP - GREEK PASTA SOUP
Trahanas comes in 2 varieties - sweet or sour. The sweet version is a pasta made with milk while the sour version is made with yoghurt. From About.com. You can replace the vegetable stock with chicken stock. Make sure the stock is not salted as the feta cheese is quite salty.
Provided by Coasty
Categories Greek
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Add the pasta and stock to a pot and bring to a boil. As soon as it starts to boil, reduce heat and simmer for 17 minutes, stirring occasionally with a wooden spoon to prevent from sticking to the pot.
- While simmering, lightly fry the bread in butter to make croutons.
- Add the milk and crumbled cheese to the soup, and stir. Cook 3 minutes more and remove from heat. Allow to rest for 5 minutes.
Nutrition Facts : Calories 283.3, Fat 14.3, SaturatedFat 9.4, Cholesterol 52, Sodium 623.9, Carbohydrate 26.9, Fiber 1, Sugar 2.8, Protein 11.4
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