Moroccan Style Vegetable Soup Recipe

• 2 Tbsp. Safflower oil
• 2 lrg Onions,minced
• 2 med Potatoes,scrubbed and cut into 3/4" chunks
• 2 c. Raw pumpkin or possibly butternut squash,peeled and cut into 3/4" chunks
• 2 lrg Carrots,coarsely minced
• 1 can Plum tomatoes with liquid, minced (14 ounce)
• 2 tsp Grnd cumin
• 3/4 tsp Turmeric
• 2 c. Chick peas,canned or possibly well-cooked
•     Salt to taste
•     Fresh grnd pepper to taste
• 1 c. Whole grain couscous (presteamed, cracked semolina)

Directions