Couscous, to those unfamiliar with it, is a traditional Moroccan dish that is made of semolina wheat. It is typically eaten with this vegetable soup or other types of stew-like sauces. Today couscous has become quite popular around the world and in most supermarkets you can buy a box of instant couscous without a problem, all it takes is covering it with boiling water and waiting a few minutes. The lengthier part is this soup, but couscous can be eaten simply with salt as a side dish next to just about anything, so if you've never tried couscous before you can start out light!
1 cup chickpeas soaked in cold water overnight and rinsed
4 carrots cut into 2-3 pieces
4 medium potatoes, quartered
1 large onion, quartered
Small pinch of saffron or 1.5 tsp turmeric
200g pumpkin into 4-5 chunks
½ of a green cabbage, quartered
4-5 stalks celery, peeled and cut coarsely, save the leaves½ kg couscous
1. Put the chickpeas in a large saucepan, cover with water and cook for 30min until tender.
2. Add the carrots, potatoes, onion, salt, pepper, saffron or turmeric, and cook for 45min until vegetables are tender.
3. Add remaining vegetables, except celery leaves, cook 15mins, until tender.
4. Taste and adjust seasoning, add the celery leaves and cook 15mins.5. Prepare couscous and serve soup on top of cous cous.