moroccan-style vegetable soup

Name: Moroccan-Style Vegetable Soup
Ingredients: 2 tablespoon(s) safflower oil; 2 large onions, chopped; 2 medium potatoes, scrubbed and cut in 3/4" chunks; 2 cup(s) butternut squash, raw, peeled and cut in 3/4" chunks; 2 large carrots, coarsely chopped; 14 ounce(s) plum tomatoes, coarsely chopped, with juice; 2 teaspoon(s) cumin, ground; 3/4 teaspoon(s) turmeric, ground; 2 cup(s) chick peas, canned or well-cooked; pinch(es) salt; pinch(es) pepper; 1 cup(s) couscous, whole grain, cooked

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Ingredients

2 tablespoons safflower oil
2 large onions, chopped
2 medium potatoes, scrubbed and cut in 3/4" chunks
2 cups butternut squash, raw, peeled and cut in 3/4" chunks
2 large carrots, coarsely chopped
14 ounces plum tomatoes, coarsely chopped, with juice
2 teaspoons cumin, ground
3/4 teaspoon turmeric, ground
2 cups chick peas, canned or well-cooked
pinch salt
pinch pepper
1 cup couscous, whole grain, cooked

How To Make moroccan-style vegetable soup

Step 1

Heat the oil in a large soup pot; add the onions and saute over moderate heat until golden.

Step 2

Add the potatoes, pumpkin or squash, carrots, tomatoes, and enough water to cover.
Step 3

Bring to a boil, then add the seasonings and simmer over low heat, covered, for approximately 45 minutes, or until the vegetables are tender.
Step 4

Add the chick peas and season to taste with salt and pepper; simmer over very low heat for another 15 minutes.
Step 5

In the meantime, place the couscous in an oven-proof bowl.
Step 6

Cover with two cups of boiling water, then cover the bowl and let stand for 15 minutes; fluff with a fork.
Step 7

Place a small amount of the couscous in each soup bowl, then ladle the soup over it.
Step 8

Serve at once.
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