Recipe - Moroccan-Style Vegetable Soup

2 tablespoon Safflower oil
2 lg Onions,chopped
2 md Potatoes,scrubbed and cut
into 3/4" chunks
2 cup 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 teaspoon Ground cumin
Three fourths teaspoon Turmeric
2 cup Chick peas,canned or
wellcooked
Salt to taste
Fresh ground pepper to taste
1 cup Whole grain couscous
(presteamed, cracked
semolina)

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 ovenproof 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/tn94q3.zip