Soup For Couscous Recipe

Name: Soup For Couscous
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Soups & Stews
Ingredients: 1 green bell pepper; 1 medium tomato; 1 yellow onion; 1 large carrot; 1 baking potato; 1 (15 ounce) can garbanzo beans, drained; 2 eggs; 3 tablespoons olive oil; 1 teaspoon salt; 1/2 teaspoon ground black pepper; 1/2 teaspoon hot pepper sauce; 1/2 teaspoon ground turmeric; 1 tablespoon chopped fresh cilantro; 1 cube vegetable bouillon; 8 cups water

Servings: persons

1 green bell pepper
1 medium tomato
1 yellow onion
1 large carrot
1 baking potato
1 (15 ounce) can garbanzo beans, drained
2 eggs
3 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon hot pepper sauce
1/2 teaspoon ground turmeric
1 tablespoon chopped fresh cilantro
1 cube vegetable bouillon
8 cups water

1
Chop all the vegetables into medium chunks.
2
Heat the oil in a heavy pan, and saute the vegetables together with the salt, pepper, and hot sauce for 2 to 3 minutes.
3
Add water, garbanzo beans, coriander, turmeric, and bouillon cube. Bring soup to the boil. Wash the eggs thoroughly, and add to the pan. Turn down the heat, and simmer for 30 minutes.
4
Remove eggs, now hard-cooked; peel, slice, and add to the soup. Simmer for another 15 to 20 minutes. Serve over steamed couscous.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 green bell pepper, 1 medium tomato, 1 yellow onion, 1 large carrot, and more.

Yes, Soup For Couscous falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Soup For Couscous

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