2 tb Safflower oil

      2 lg Onions,chopped

      2 md Potatoes,scrubbed and cut

           -into 3/4" chunks
      2 c  Raw pumpkin or butternut

           -squash,peeled and cut into
           -3/4" chunks
      2 lg Carrots,coarsely chopped

      1 cn Plum tomatoes with liquid,

           -chopped (14 oz)
      2 ts Ground cumin

    3/4 ts Turmeric

      2 c  Chick peas,canned or

           -well-cooked
           Salt to taste
           Fresh ground pepper to taste
      1 c  Whole grain couscous

           -(presteamed, cracked
           -semolina)
  Heat the oil in a large soup pot. Add the onions and saute over
  moderate heat until golden. Add the potatoes, pumpkin or squash,
  carrots, tomatoes, and enough water to cover. Bring to a boil, then
  add the seasonings and simmer over low heat, covered, for
  approximately 45 minutes, or until the vegetables are tender.
  Add the chick peas and season to taste with salt and pepper. Simmer
  over very low heat for another 15 minutes.
  In the meantime, place the couscous in an oven-proof bowl. Cover with
  two cups of boiling water, then cover the bowl and let stand for 15
  minutes. Fluff with a fork. Place a small amount of the couscous in
  each soup bowl, then ladle the soup over it. Serve at once.