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 Prep Time (minutes) 20 Cook Time (minutes) 90 Ready In (minutes) 110

Ingredients Amount 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.