Vegetable soup with couscous

    45 min

    This is a vegetarian stock that I serve over couscous. It's also good on its own. Hard-boiled eggs can be added according to the number of people being served.

    13 people made this

    Serves: 3 

    • 1 green pepper
    • 1 medium tomato
    • 1 onion
    • 1 large carrot
    • 1 large potato
    • 3 tablespoons of olive oil
    • 1 teaspoon salt
    • 1/2 teaspoon ground black pepper
    • 1 teaspoon hot sauce or Tabasco
    • 1.25L (2 pints) water, or as needed
    • 1 (400g) tin chickpeas, drained
    • 1 tablespoon chopped fresh coriander
    • 1/2 teaspoon turmeric
    • 1 vegetable stock cube
    • 2 eggs
    • freshly cooked hot couscous

    Prep:10min  ›  Cook:35min  ›  Ready in:45min 

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

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    Average global rating:

    Reviews in English (16)


    Something else. did not have couscous, so served with some cheese bread, worked fine tasty & filling.  -  08 Sep 2010


    Filling & tasty would make again.  -  08 Sep 2010


    This is a great recipe! I only rated it four stars because I made some changes (but I'll try it as written next time): I didn't have fresh cilantro, so I used fresh parsley and mint instead, I added some minced garlic and canned tomatoes and it still turned out delicious. Oh, and I used ground cumin and hot Paprika because I didn't have turmeric. I will make this often, both with couscous and without. Thanks for sharing! UPDATE: I have made this soup quite often now, with varying ingredients (whatever I had on hand) and I really really love this recipe. It's very versatile and turns out delicious even if you substitute with whatever you have in your fridge/pantry/garden, just don't omit the hot sauce and the garbanzo beans. Bottom line: I changed my rating to five stars.  -  18 Jun 2007  (Review from Allrecipes US | Canada)