Vegetarian Couscous Soup (a.k.a Couscousoup)

This vegetarian version of the traditional North African stew served over couscous is incredibly easy to make, and incredibly comforting to eat.


  • 2 medium onions, chopped into 1-2 inch chunks
  • 2 medium potatoes, cut into quarters or eighths
  • 1 big piece winter or butternut squash, cut into 1-2 inch chunks
  • 3-4 zucchini, or other summer squash, cut into 2 inch rounds
  • 2-3 carrots, cut into 1-2 inch chunks
  • 3-4 cloves garlic, smashed and coarsely chopped
  • 2 cups cooked or canned chick peas
  • 2 bay leaves
  • 1 Tbs ground cumin
  • 2 tsp tumeric
  • Salt and pepper (to taste)
  • Water
  1. Place all ingredients in a large pot, cover with water.
  2. Bring to a boil and simmer, partially covered, until everything is soft (about 30 min)
  3. Serve over whole wheat (or any other) couscous, or enjoy as is.

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