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Dairy
Easy
35 Minutes
Diets 
This dairy soup is a great meal on its own for a winter evening.
3–4 baguettes
100 grams (3 ounces) soft butter
150 grams (5 ounces) feta or Bulgarian cheese, crumbled, for garnish
2 cloves garlic, chopped or 2 cubes Gefen Frozen Garlic
1/4 cup finely chopped parsley or 12 cubes Dorot Gardens Frozen Parsley
pepper, to taste
salt, to taste
1/2 cup raw couscous
2 cloves garlic, diced or 2 cubes Gefen Frozen Garlic
2 tablespoons oil or butter
1 onion, diced
black pepper, to taste
salt, to taste
1 cup spinach leaves, chopped coarsely, or 1 cup Swiss chard, stems removed
2 tablespoons Tuscanini Tomato Paste
5 tomatoes, cooked, peeled, and coarsely chopped
3 cups water
Heat oil or butter in a pot and sauté onion for 2-3 minutes, add garlic, and sauté both until golden.
Add tomatoes and tomato paste and cook for 5 minutes.
Add water and seasonings. Bring to a boil, lower flame, and cook for 10 minutes.
Add couscous to the pot and cook for 5 minutes, or until done.
Add spinach leaves or chopped Swiss chard and taste. If necessary, you can dilute the soup with a bit of water
Preheat oven to 275°F (135°C).
Combine butter, parsley, garlic, salt, and pepper either in a food processor or by hand, until you have a smooth spread.
Slice each baguette widthwise and smear the cut sides with the butter spread. Bake for 10 minutes or until golden.
To serve, add a slice of garlic bread and crumbled feta or Bulgarian cheese to each bowl.
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