Moroccan-style vegetable soup Recipe

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Moroccan-style vegetable soup

Artist:	_	Yield:	8
Categories:	African, Moroccan, Soups & Stews, Vegetarian	Rating:	0
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Ingredients:

2	tbsp	Safflower oil
2	large	Onions, chopped
2	med	Potatoes, scrubbed and cut
		-into ? chunks
2	cup	Raw pumpkin or butternut
		-squash, peeled and cut into
		-? chunks
2	large	Carrots, coarsely chopped
1	can	Plum tomatoes with liquid
		-chopped (14 oz)
2	tbsp	Ground cumin
3/4	tbsp	Turmeric
2	cup	Chick peas, canned or
		-well-cooked
		Salt to taste
		Fresh ground pepper to taste
1	cup	Whole grain couscous
		-(presteamed, cracked
		-semolina)

Procedures:

1	Heat the oil in a large soup pot.
2	Add the onions and saute over moderate heat until golden.
3	Add the potatoes, pumpkin or squash, carrots, tomatoes, and enough water to cover.
4	Bring to a boil, then add the seasonings and simmer over low heat, covered, for approximately 45 minutes, or until the vegetables are tender.
5	Add the chick peas and season to taste with salt and pepper.
6	Simmer over very low heat for another 15 minutes.
7	In the meantime, place the couscous in an oven-proof bowl.
8	Cover with two cups of boiling water, then cover the bowl and let stand for 15 minutes.
9	Fluff with a fork.
10	Place a small amount of the couscous in each soup bowl, then ladle the soup over it.
11	Serve at once.