| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Moroccan |
Soups, Moroccan, Vegetarian |
8 |
Servings |
INGREDIENTS
| 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) |
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
A Message from our Provider:
“Coincidence is when God chooses to remain anonymous.”