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200g Kamut® couscous, 150g precooked chickpeas, 100g carrots, 100g cauliflower, 100g turnips, 1 leek, 1 onion, 1 tomato, 1 bay leaf, shoyu, mild olive oil, 1 tbsp of miso, some cumin seeds, sea salt
The vegetable vegetable stock. Cut the carrots, the turnips, the leeks and the onion into large pieces, cut the cauliflower into small florets. Let them bake for a few moments in a little olive oil, without letting them brown. Cover the vegetables in salted boiling water and simmer for 1 hour.
The couscous. Prepare the couscous in a bowl with a little olive oil. Add twice its volume of salted boiling water, mix well and leave to swell for 5 minutes.
Finishing: Chickpeas Sauce: Crush 3/4 of the chickpea to a puree. Mix in the miso with a little olive oil and the cumin seeds. Add the resulting sauce, the diced tomatoes and the rest of the chickpeas to the vegetable stock. Heat up some more.
Pour the broth into a soup tureen and put the couscous on a separate dish. Serve with a bottle of shoyu and possibly also with a spicy sauce for those who like it hot.
This couscous can be supplemented with seitan or tempeh in grilled slices, or in the form of cubes added to the broth.
