Vegetable soup with couscous

    Vegetable soup with couscous

    204saves
    45min


    9 people made this

    About this recipe: 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.

    Ingredients
    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

    Method
    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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    Reviews (2)

    13

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

    7

    Filling & tasty would make again. - 08 Sep 2010

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