| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Moroccan |
Moroccan, Soups, Vegetarian |
8 |
Servings |
INGREDIENTS
| 2 |
T |
Safflower oil |
| 2 |
|
Onions, chopped |
| 2 |
|
Potatoes, scrubbed and cut |
|
|
into 3/4" chunks |
| 2 |
c |
Raw pumpkin or butternut |
|
|
squashpeeled and cut |
|
|
into |
|
|
3/4" chunks |
| 2 |
|
Carrots, coarsely chopped |
| 1 |
|
Plum tomatoes with liquid |
|
|
chopped 14 oz |
| 2 |
t |
Ground cumin |
| 3/4 |
t |
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 |
INSTRUCTIONS
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. From Tuscon area newspapers, 1994, 3rd
quarter, courtest Mike Orchekowski. File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip
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