Moroccan-Style Vegetable Soup

• 2 tablespoons safflower oil
• 2 large onions chopped
• 2 medium potatoes scrubbed and cut into 3/4 inch chunks
• 2 cups pumpkin raw, peeled and cut into 3/4 inch chunks
• 2 large carrots coarsely chopped
• 14 ounces italian plum (roma) tomatoes with liquid, chopped
• 2 teaspoons cumin ground
• 3/4 teaspoon turmeric
• 2 cups chickpeas (garbanzo beans) canned or well cooked
• 1 x salt to taste
• 1 x black pepper fresh, ground, to taste
• 1 cup couscous whole grain

1. Heat the oil in a large soup pot.
2. Add the onions and saute over moderate heat until golden.
3. Add the potatoes, pumpkin or squash, carrots, tomatoes, and enough water to cover.
4. Bring to a boil, then add the seasonings and simmer over low heat, covered, for approximately 45 minutes, or until the vegetables are tender.
5. Add the chick peas and season to taste with salt and pepper.
6. Simmer over very low heat for another 15 minutes.
7. In the meantime, place the couscous in an oven-proof bowl.
8. Cover with two cups of boiling water, then cover the bowl and let stand for 15 minutes.
9. Fluff with a fork.
10. Place a small amount of the couscous in each soup bowl, then ladle the soup over it.
11. Serve at once.

safflower oil, onions, potatoes, pumpkin, carrots, italian plum, cumin ground, turmeric, chickpeas, salt, black pepper, couscous

Taken from recipeland.com/recipe/v/moroccan-style-vegetable-soup-47279 (may not work)