Ingredients

Instructions

  1. Grate carrots and zucchini, set aside.
  2. Heat oil in a 5 quart soup pot; add onions and celery; saute on medium-high heat for 5 to 7 minutes or until golden.
  3. If vegetables begin to stick, add a tbsp or two of water.
  4. Add all ingredients except couscous to the pot, increase to high heat to bring to a boil.
  5. Reduce heat and simmer partially covered for 45 minutes, stirring occasionally.
  6. Add couscous and simmer an additional 10 minutes.
  7. If soup is too thick, thin it with a little bit of water.
  8. Adjust seasonings to taste.
  9. Yield 8 servings - per serving: 134cal, 1g fat, 8g protein, 24g carb, 3mg iron, 8g fibre.