Moroccan-style Vegetable Soup

Title: MOROCCAN-STYLE VEGETABLE SOUP

Categories: Soups, Moroccan, Vegetarian

Yield: 8 servings

2 tb Safflower oil

2 lg Onions,chopped

2 md Potatoes,scrubbed and cut -into 3/4 chunks

2 c Raw pumpkin or butternut

-squash,peeled and cut into 3/4 chunks 2 lg Carrots,coarsely chopped

1 cn Plum tomatoes with liquid,

-chopped (14 oz)

2 ts Ground cumin

3/4 ts Turmeric

2 c Chick peas,canned or -well-cooked

Salt to taste

Fresh ground pepper to taste

1 c Whole grain couscous

-(presteamed, cracked

-semolina)

Heat the oil in a large soup pot. Add the onions and saute over

moderate heat until golden. Add the potatoes, pumpkin or squash,

carrots, tomatoes, and enough water to cover. Bring to a boil, then

add the seasonings and simmer over low heat, covered, for approximately 45 minutes, or until the vegetables are tender.

Add the chick peas and season to taste with salt and pepper. Simmer

over very low heat for another 15 minutes.

In the meantime, place the couscous in an oven-proof bowl. Cover with

two cups of boiling water, then cover the bowl and let stand for 15

minutes. Fluff with a fork. Place a small amount of the couscous in

each soup bowl, then ladle the soup over it. Serve at once. --