Vegetable Soup over Couscous

[MayW]

I learned this recipe recently from a middle eastern PhD student at a Slow Foods Event and loved it because it was so flavorful yet light!

Ingredients:
All 2 cups each 1 Inch Cubes:
Onion
Carrot
Squash: I used butternut
Celery: big chunks
Collard Greens: stems cut small, leaves in big chunks
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4-5 whole cloves of garlic
1 whole bunch of parsley (uncut)
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salt, pepper, cumin, and nutmeg to taste

Throw all the ingredients in a big pot with water and bring to a boil.  Turn heat down to simmer for 1 hour.  Add seasonings after the water is simmering.  Remove parsley before serving.  Serve hot over couscous with a cucumber tomato salad and hummus with pita bread on the side.  Yum!