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Prep Time: 10 Minutes Cook Time: 1 Minutes |
Ready In: 11 Minutes Servings: 6 |
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A recipe we found in our dogged quest to recreate the soup our kids were served with their couscous in school. Ingredients:
3 -4 cups cooked couscous |
2 onions |
2 garlic cloves |
2 zucchini |
8 ounces fresh pumpkin |
3 carrots |
1/2 cup fresh parsley |
2 potatoes |
2 stalks celery |
1 sweet potato |
8 ounces chickpeas |
1 dash allspice |
1 dash turmeric |
salt and pepper |
Directions:
1. Fry onion and garlic in the bottom of a soup pot. Add all other ingredients, chopped.
2. Add enough water to cover the vegetables, bring to a boil and simmer for 1-1.5 hours.
3. Serve by putting couscous in a bowl and pouring soup over it.
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