MOROCCAN COUSCOUS SOUP

2 leeks, minced
3 tablespoons olive oil
4 carrots, chopped
2 celery stalks, chopped
2 bay leaves
5 cups low sodium vegetable broth
1 teaspoon ground coriander
1/2 teaspoon turmeric powder
1/2 teaspoon ground cumin
Sea salt and freshly ground pepper
2/3 cup whole grain couscous


Place the leeks and olive oil in a pot. Sauté over medium heat, stirring occasionally, 3 to 5 minutes.

Add the carrots, celery and bay leaves. Stir in with ground coriander, turmeric, cumin, salt and pepper. Cook for 2 minutes until fragrant. Add the broth and bring to a simmer. Cover with a lid and cook over gentle heat, 25 to 30 minutes.

Remove the pot from heat. Discard the bay leaves. Add the couscous, cover with a lid and let stand 2 to 3 minutes before serving.

Serve steaming hot.

Serves 4