2 boxes Pacific Roasted Red Pepper & Tomato Soup
1 head garlic, chopped
1 teaspoon red pepper flakes
3 biggish tomatoes, diced
2 handfuls couscous
1 tablespoon dried onions
1 ear of corn
Saute the garlic & red pepper flakes in good olive oil (I used the Fairway olive oil that Nate gave me for my birthday), till golden. Add the tomatoes and their juice, cook down for a minute or two. Add the soup. Cut the corn off the cob, scraping the cob down to get all the juice. Toss the cob in the soup, and also the dried onions, and let simmer for awhile. 5-10 minutes before serving, add the couscous. Just a couple minutes before serving, add the corn kernels.
Nate and I served this last night, with corn on the cob and grilled cheese sandwiches and beer, for one last dinner with Chris and Andrew. Scrumptious and easy.