Couscous Soup

Recipe Ingredients

2 tablespoons	30ml	Olive oil
1 tablespoon	15ml	Onion - chopped (medium)
1/2		Celery - chopped
1		Carrot - chopped
1		Turnip - diced (medium)
1		Red bell pepper - diced
2		Fresh tomatoes - chopped
1		Chicken or vegetable broth
		Bouquet garni of parsley and cilantro
		Stems, cinnamon stick and bay leaf - tied together
1 teaspoon	5ml	Ground cumin
1/2 teaspoon	2.5ml	Paprika
3/4 cup	177ml	Couscous
1/2 teaspoon	2.5ml	Sambal oelek
		Salt - to taste
		Freshly-ground black pepper - to taste
1 teaspoon	5ml	Finely-diced zucchini
1 teaspoon	5ml	Finely-diced red bell pepper
1 teaspoon	5ml	Finely-diced zucchini scallions
1 teaspoon	5ml	Finely-diced cilantro leaves
1 teaspoon	5ml	Extra-virgin olive oil
		Fresh lemon juice - to taste

Recipe Instructions

In stockpot, heat oil over high heat. Add onions, celery, carrots, turnips and peppers and saute 10 to 15 minutes. Add tomatoes, broth, bouquet garni, cumin and paprika and bring to boil. Reduce heat and simmer about 30 more minutes. Stir in 1/2 cup couscous and cook until soft, about 10 minutes.

Remove from heat, cool a bit, then remove bouquet garni. In blender or food processor, blend soup in batches.

Strain and reheat over low heat. Season with salt, pepper and sambal oelek and keep warm.

In bowl, cover remaining 1/4 cup couscous with 1/4 cup hot water (or broth from soup). Let stand until tender. Stir in zucchini, red pepper, scallions, cilantro, olive oil, lemon juice and salt. Serve soup hot with couscous garnish.

This recipe yields 4 to 6 servings.

Source:
Susan Wolfe on the http://www.eclix.net Food BB

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