---------- Recipe via Meal-Master (tm) v8.02
  Categories: Soups, Moroccan, Vegetarian
       Yield: 8 servings
       2 tb Safflower oil
       2 lg Onions,chopped
       2 md Potatoes,scrubbed and cut
            -into 3/4 chunks
       2 c  Raw pumpkin or butternut
            -squash,peeled and cut into
            -3/4 chunks
       2 lg Carrots,coarsely chopped
       1 cn Plum tomatoes with liquid,
            -chopped (14 oz)
       2 ts Ground cumin
     3/4 ts Turmeric
       2 c  Chick peas,canned or
            Salt to taste
            Fresh ground pepper to taste
       1 c  Whole grain couscous
            -(presteamed, cracked
   Heat the oil in a large soup pot. Add the onions and saute over
   moderate heat until golden. Add the potatoes, pumpkin or squash,
   carrots, tomatoes, and enough water to cover. Bring to a boil, then
   add the seasonings and simmer over low heat, covered, for
   approximately 45 minutes, or until the vegetables are tender.
   Add the chick peas and season to taste with salt and pepper. Simmer
   over very low heat for another 15 minutes.
   In the meantime, place the couscous in an oven-proof bowl. Cover with
   two cups of boiling water, then cover the bowl and let stand for 15
   minutes. Fluff with a fork. Place a small amount of the couscous in
   each soup bowl, then ladle the soup over it. Serve at once.