Couscous Soup

Directions

1. Heat the olive oil in a stock pot and add the onion. Cook for 5-7 minutes, until soft.

2. While the onions cook, cut the rest of the vegetables (celery, cabbage, carrots, potatoes, and pumpkin) into even 1" pieces.

3. Season the onions with a pinch of salt and pepper.

4. Add the celery and cook for a few minutes, then add the cabbage and carrots.

5. Season the potatoes and pumpkin with salt and pepper, then add to the pot.
6. Pour the broth and water into the pot with the turmeric and bay leaves. Bring to a boil and add the koginut and chickpeas.

7. In a separate pot, cook the couscous according to package directions.

8. Add the zucchini to the pot and simmer for 10-15 minutes. (You’re adding it later so it doesn’t overcook.) Once the zucchini is fork-tender, remove the soup from heat, remove the bay leaves, and add the lemon juice. Taste and adjust seasonings as needed.

9. Plate ½ cup couscous into each bowl (we like to use a bowl to mold it into a dome), then pour the soup over it. If you’re not serving immediately, keep the soup and couscous separate until just before serving.