Last winter I had a project in Paris; it was almost a week of struggling and enjoying food at the same time. The city itself is amazing, no doubt. Romantic, beautiful – every cliche possible. The french kitchen considered one of the best in the entire world! And still, when you are trying to avoid animal products and still eat something in order to survive, you find yourself in trouble…
I found this wonderful Couscous (Couscous is a coarsely ground pasta made from semolina, a type of wheat) with vegetables soup in a very romantic quite Moroccan restaurant. It was so delicious! Since then I cook it at home. The benefit is that even people who usulay don’t eat vegetables soup will be encouraged to eat it because of the great Couscous.
This recipe is coming with a warning: as it is a very tasty dish, we tend to eat a lot of it. The thing abut Couscous is that it will swell after you eat
it, so if you eat too much you may fill way too full after a while… so as much as it’s tasty, eat in moderation!
What you need:
For the Couscous it’s simple: get a pack in any supermarket and just follow the cooking instructions.
For the vegetables soup:
* Leave 1 cup of chick peas to soak in water for 8-10 hours (overnight) or use those from can.
* Carrot, chopped to big chunks
* 2 Sweet potatoes, copped big
* Parsley and dill: about 1/2 pack each. Don’t cut them – just leave them as they are.
* 2-3 garlic cloves
*2 onions, peeled and whole
* 2 zucchinis, peeled
* 3 bay leaves
* Salt and pepper to taste
If you can fine “soup hawayege” (it’s a spice) and add a spoon or two, that’s perfect! but not a must.
What to do:
Very simple: put everything in a large pot and bring to boil. Then leave on low heat until the vegetables are soft.
Serve the vegetables on the Couscous and enjoy!