Moroccan-Style Vegetable Soup Recipe

Step 1

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.

Step 2

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

Step 3

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.

Things You'll Need

  • 2T Safflower oil
  • 2lg Onions,chopped
  • 2md Potatoes,scrubbed and cut
  • -into 3/4" chunks
  • 2c Raw pumpkin or butternut
  • -squash,peeled and cut into
  • -3/4" chunks
  • 2lg Carrots,coarsely chopped
  • 1cn Plum tomatoes with liquid,
  • -chopped (14 oz)
  • 2t Ground cumin
  • 3/4t Turmeric
  • 2c Chick peas,canned or
  • -well-cooked
  • Salt to taste
  • Fresh ground pepper to taste
  • 1c Whole grain couscous
  • -(presteamed, cracked
  • -semolina)

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