1 T olive oil
1 can (750g) crushed or whole tomatoes
1 red bell pepper
2 cups water or chicken stock
1/4 c couscous
1 t basil (dried) or 1T fresh
Place a large pot (preferably enamelled cast iron) on med, and add the oil, and tomatoes. Simmer a few minutes as the tomatoes break down, and grow a bit of flavour. Meanwhile, chop the bell pepper and add it in the soup too, once chopped. Next, add a light touch of salt, pepper, and basil (dried. If using fresh, leave it til the soup is done). Add the water, boil (raising heat if necessary), and add the couscous. Simmer about 5 minutes longer, or until the consistency of the soup is as desired. Finally, if using whole tomatoes, you have the option of breaking them with the back of a spoon, or blending them with an immersion or countertop blender to thicken the soup. Once the soup is done, scoop into bowls, crumble feta on top and a bit of olive oil. Serve with crusty bread.
Options: Don't have feta? How about Camembert? Gruyere? Brie? Danish blue? Mozzarella? Swiss? Chuck any cheese you like in there, if it's got a low melting point. (If it's got a high melting point, then carefully melt some on crusty bread under the broiler, and chuck that in the soup). Don't have couscous? Then you're screwed. No wait, you're still good! Use rice (rinse first). Everyone's got rice, right?
You can also add chopped onion to the oil at the beginning, for a bit more flavor, or chopped boiled egg at the end (as a garnish), for an even heartier soup.