Ingredients Jump to Instructions ↓

  1. -- Recipe via Meal-Master (tm) v8.02


  3. Categories: Soups, Moroccan, Vegetarian

  4. Yield: 8 servings

  5. 2 tb Safflower oil

  6. 2 lg Onions,chopped

  7. 2 md Potatoes,scrubbed and cut -into 3/4 chunks

  8. 2 c Raw pumpkin or butternut

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

  10. 1 cn Plum tomatoes with liquid,

  11. -chopped (14 oz)

  12. 2 ts Ground cumin

  13. 3/4 ts Turmeric

  14. 2 c Chick peas,canned or -well-cooked

  15. Salt to taste

  16. Fresh ground pepper to taste

  17. 1 c Whole grain couscous

  18. -(presteamed, cracked

  19. -semolina)

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

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

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

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

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

  25. over very low heat for another 15 minutes.

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

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

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

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


Send feedback