Middle Eastern Squash and Couscous Soup - Jewish Soups and Jewish Cooking

Middle Eastern Squash and Couscous Soup (p. 46) (serves 8/Pareve/DO NOT Freeze)
Ingredients: 1 small yellow onion, peeled and finely chopped 3 T. / 45 mL olive oil 2-4 cloves garlic (2 t. / 10 mL), crushed 1 t. / 5 mL salt 1/4 t. / 1 mL black pepper 14 t. / 1 mL chili powder 1/2 t. / 2 mL ground ginger 1/2 t. / 2 mL cumin 1/4 t. / 1 mL ground nutmeg 1/2 t. / 2 mL paprika 1/2 t. / 2 mL coriander 1 medium acorn squash (about 3/4 lb. / 375 g), peeled, seeded and cubed (1/2-inch / 1 cm) 1 small carrot, peeled and thinly sliced 8 C. / 2 L stock 1 can (16 oz. or 19 oz. / 549 mL) chickpeas, rinsed and drained 1/3 C. / 75 mL couscous	Soup A Kosher Collection
Your house will smell amazing when you cook this soup. As soon as the spices hit the pan, they release fantastic aromas. The soup tastes just as great as it smells! METHOD: Over medium heat, saute the onion in olive oil, 3-4 minutes. Add spices and cook 1-2 minutes, stirring continuously. Add squash and carrot and saute another 3-4 minutes. Add stock, cover and bring to a boil. Reduce heat and simmer for 30 minutes on medium-low. Add chickpeas and couscous, and simmer 3-5 minutes. (If you are using a very fine couscous, this may not take as long, and a larger, Israeli-style couscous may need a couple of extra minutes of cooking.) Per Serving: 200 Calories 7 g Fat (31.7% calories from fat) 6 g Protein 28 g Carbohydrate 5 g Dietary Fiber 0 mg Cholesterol 1958 mg Sodium Next -->
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