delicious vegan cooking from Mission Terrace, San Francisco
Thursday, March 16, 2017
Libya: Couscous Soup
Just in time for the stay of the ban by the District Court judges in Hawaii and Maryland, we have a recipe from Libya to end our Banned Countries VeganFest! Couscous from Tripoli is traditionally served with soup poured on top of it. The soup is mild in taste and so delicious that it can be a meal on its own, sans couscous, and super easy to prepare.
1 big onion, diced
1 medium-sized cabbage, chopped
1 cup butternut squash, cubed
3 carrots, sliced
3 zucchini, sliced
big handful of parsley, minced
1 can or two cups of cooked chickpeas
dried vegetable powder or bouillon cube
Place all vegetables with the bouillon in a pot and cover with water. Cook on the stove for about an hour and a half, or in the InstantPot for 45 minutes. Serve on its own or pour on top of cooked couscous. Enjoy!