Moroccan-Style Vegetable Soup
| Yield: | 8 Servings |
| Categories: | Soups, Moroccan, Vegetarian |
| 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) |
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