Vegetarian Polka Dot Stew Recipe

1 cup uncooked Israeli couscous

2 medium carrots, sliced

1 plum tomato, chopped

1/4 cup chopped onion

1 garlic clove, minced

2 cans (19 ounces each ) ready-to-serve tomato soup

1 can (15 ounces) black beans, rinsed and drained

1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry

1 tablespoon minced fresh basil or 1 teaspoon dried basil

1/2 teaspoon salt

1/2 teaspoon dried oregano

1/2 teaspoon dried marjoram

1/4 teaspoon pepper Shredded Parmesan cheese