Indian-Spiced Cream of Tomato Soup with Whole Wheat Couscous

Fill a medium-sized pot 2/3 of the way full with water and bring to a boil. Add the couscous and a generous pinch of salt and cook until the couscous is al dente, about 7 to 9 minutes. Then drain and set aside.

Heat the oil in a medium pot over medium heat. Add the bell pepper and onion and cook until softened, about 7 minutes, stirring occasionally. Add the garlic and ginger and cook 2 minutes more, stirring constantly. Stir in the canned tomatoes, tomato paste, stock, bay leaf, dried red chili peppers (if using), garam masala, sugar, salt and black pepper. Turn heat up to high and bring to a boil. Then cover the pot, turn heat down to simmer, and cook 10 minutes, stirring occasionally. Turn heat off, cool slightly, and remove and discard the bay leaf and dried red chili peppers.

Transfer 2/3 of the soup to a blender and puree until smooth (or use an immersion blender). Pour the pureed soup back into the pot, along with the chickpeas and lemon juice. Bring up to a simmer over medium heat, then turn heat off and stir in the couscous and coconut milk or heavy cream. Taste and season with additional salt, black pepper, sugar, or lemon juice as desired.

Serve garnished with fresh cilantro or parsley if desired.