Vegetable Couscous Soup

With kidney beans, chick peas & zucchini

Ingredients:

1 Onion, diced

2 Carrots, diced

3 Celery Stalks, diced

1 Tbsp. Paprika

1 Tbsp. Oregano

1/2 tsp. Turmeric

1/2 tsp. Cumin

1/4 tsp. Coriander

1/8 tsp. Black Pepper

Pinch Chili Flake (or to taste)

3 Cloves Garlic, minced

2 Tbsp. Tomato Paste

15 Oz. Diced Tomatoes

15 Oz. Kidney Beans, precooked

15 Oz. Chick Peas, precooked

2 Qt. Vegetable Stock

2 Zucchini, diced

1/3 Cup Israeli Couscous (pearled)

Salt, to taste

Parsley, chopped for garnish

Serves 8

Method:

Heat up a soup pot with a small amount of oil. Add the onions, carrots and celery and saute for a few minutes to soften, stir occasionally. Next add all of the spices and toast for a minute, then the tomato paste and garlic and cook for another minute while stirring. Finally, add the diced tomatoes, chick peas, kidney beans, vegetable stock, zucchini and couscous. Bring to a boil and then reduce to a simmer. Cook until the couscous is cooked through and the vegetables are tender. Salt to taste. Garnish bowls with chopped parsley and enjoy!