{"id":504,"date":"2013-04-15T22:22:48","date_gmt":"2013-04-15T20:22:48","guid":{"rendered":"http:\/\/rosezkitchen.com\/blog\/?p=504"},"modified":"2020-04-15T16:48:53","modified_gmt":"2020-04-15T14:48:53","slug":"%d7%9e%d7%a8%d7%a7-%d7%99%d7%a8%d7%a7%d7%95%d7%aa-%d7%9c%d7%a7%d7%95%d7%a1%d7%a7%d7%95%d7%a1","status":"publish","type":"post","link":"https:\/\/rosezkitchen.com\/blog\/?p=504&lang=en","title":{"rendered":"Couscous Vegetable Soup"},"content":{"rendered":"
\"Couscous<\/a>
Couscous vegetable soup<\/figcaption><\/figure><\/div>\n

Ingredients<\/h3>\n

3 carrots, cut into thick wedges
\n2 courgettes, cut into thick wedges
\n1 large onion, peeled
\n1 cup pre-soaked chickpeas (Garbanzo beans)
\n\u00bd pound beef breast or chicken thigh, skinned
\nsalt to taste
\n\u00bc tsp Turmeric
\n2-3 tbsp vegetable oil<\/p>\n

Optional:
\nslice of pumpkin
\n1 celery stalk, including leaves
\n\u00bc cabbage
\n\u00bd tsp Cumin<\/p>\n

Preparation<\/h3>\n

Pour the oil in a large pot, and lightly sautee all vegetables until they change their color.
\nAdd the beef\/chicken and sear on all sides.
\nAdd the chickpeas and seasoning, cover with water (about an inch above the meat and vegetables.
\nCook over low heat until meat is done and soft and vegetables are done (I cook it in a pressure cooker for about 45 minutes).
\nTaste and fix seasoning to taste.\u00a0
\nServe over Couscous<\/a>, or eat on its own.<\/p>\n

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