Tomato Basil Soup with Couscous and Crab

Ingredients

• 8 ounces Indian Harvest Israeli Couscous
• 1 ounce olive oil
• 3 garlic cloves, minced
• 3 ounces onion, minced
• 1/3 cup dry white wine
• 2 bay leaves
• 1 quart Stanislaus Tomato Magic® Ground Tomatoes
• 2 cups chicken or vegetable stock
• salt and pepper to taste
• ½ ounce fresh basil, chopped
• 6 ounces crab meat, shelled

Directions

Cook Israeli Couscous according to package directions, drizzle with olive oil and mix well. Cool immediately and reserve. Sauté onions and garlic in olive oil until onions are just starting to brown. Add white wine, Stanislaus Tomato Magic® Ground Tomatoes, bay leaves and stock. Simmer for 20 minutes, strain and discard tomato bits, onion, bay leaves and garlic. Add chilled Israeli Couscous to tomato soup and bring back to a simmer. Adjust salt and pepper to taste. Serve garnished with fresh basil and crab meat.

Yield: About 16 half cup servings