Ingredients:

2 t olive oil
2 bay leaves
3 cloves garlic, chopped
¼ c wheat couscous
2 c carrots, chopped
2 c packed spinach leaves
½ t  dried mint 1 T fresh lemon juice
½ t  ground cumin 1 t salt (celtic)
2 litres water dash of cayenne pepper*
3 c leeks, bulb only, chopped ¼ c parsley, chopped
3 t vegetable stock powder (Massel)
2 tins cannellini beans, drained, rinsed

*optional

Method:

1. In a large soup pot, heat oil over medium heat.

2. Add garlic, leeks, and carrots. 

3. Sauté until tender, about 5 minutes.

4. Add dried mint and cumin. 

5. Stir for 2 minutes

6. Add water, beans, bay leaves and stock powder.

7. Bring to boil.

8. Reduce heat to low.

9. Stir in couscous. 

10. Cover and simmer for 5 minutes.

11. Stir in spinach. 

12. Add lemon juice. 

13. Check for seasonings.