Bring the stock to a gentle boil in a medium pot.

Add the carrot and celery and cook for about 15 minutes until they begin to soften.

Stir in the pearl couscous, zucchini, broccoli, and the whole tomato.

Add The Gourmet Collection Oregano, Basil & Tomato spice blend, along with a pinch of salt and pepper.

Simmer and stir occasionally, until the couscous is tender and the vegetables are cooked.

Lightly break the whole tomato with a spoon so it releases its juices into the soup.

Taste and adjust seasoning if needed.

Serve warm, optionally finishing with a drizzle of extra virgin olive oil.