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Recipes - Moroccan Cous Cous Soup Recipe

Recipe Name

Moroccan Cous Cous Soup

Submitted by

Guest

Recipe Description

This soup was created as an easy lunch idea to help manage my weight. I like it because the cous cous fills me up and prevents me from eating an unhealthy lunch.

Quantity	0	Quantity Unit		Servings
Prep Time (minutes)	20	Cook Time (minutes)	90	Ready In (minutes)	110

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Ingredients
Amt.	Measure	Ingredient



3	ounces	diced tomatoes 1/2 - (28 oz can)
1	can (10.75 oz)	campbells cream of tomato soup
1/2	cup	couscous
1/2	cup	Barley
1	cup, chopped	Carrots
1	cup, diced	celery
1	tablespoon	Spices, ground cumin
6	cups	Soup, stock, chicken, home-prepared
1/2	cup slices	Parsnips
1/2	cup, shredded	Cabbage
1	teaspoon	salt
1	teaspoon	black pepper

Steps

Sequence	Step

1	1. Heat Saucepan. Add tomatos and tomato soup, add vegetables and stock. Bring to the boil. Add cous cous and pearl barley, then reduce heat and simmer for 90 minutes. Season well with salt and pepper.
2	To store, ensure soup has cooled then ladle into containers for storing. Keeps for up to 3-4 days refigerated and 1 month frozen.

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