Vegetable Couscous Soup

Ingredients

• 250 g couscous
• 1 courgette, chunks
• 2 carrots, chunks
• 300 g pumpkin or squash, cubes
• 1 × 400 g tin chickpeas
• 1 L vegetable stock
• ½ tsp turmeric

How to make it

1. Simmer vegetables, chickpeas, stock and turmeric for 25 minutes until tender.
2. Put couscous in a bowl with 300 ml of the hot broth. Cover for 5 minutes, then fluff.
3. Spoon couscous into bowls and ladle vegetables and broth over it.