Recipe for Couscous Soup 
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Yield:
4
Ingredients:
Amount Ingredient
2 tbl olive oil
1 med onion chopped
1/2 bn celery chopped
1 x carrot chopped
1 med turnip diced
1 x red bell pepper diced
2 x fresh tomatoes chopped
1 qt chicken or vegetable broth
Bouquet garni of parsley and cilantro
stems, cinnamon stick and bay leaf tied together
1 tsp ground cumin
1/2 tsp paprika
3/4 cup couscous
1/2 tsp sambal oelek
Salt to taste
Freshly-ground black pepper to taste
1 tsp finely-diced zucchini
1 tsp finely-diced red bell pepper
1 tsp finely-diced zucchini scallions
1 tsp finely-diced cilantro leaves
1 tsp extra-virgin olive oil
Instructions:
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.

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