Tomato Soup with Garlic Bread and Bulgarian Cheese

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.