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Soup For Couscous

By: Tania Covo  
"Meat-free vegetable broth for serving over couscous, also good on its own. Eggs can be added according to the number of people being served."

Rating: This weblink has been rated 4 times with an average star rating of 4.3 Read Reviews (2)

Rate/Review | 113 people have saved this

Prep Time:
15 Min
Cook Time:
1 Hr
Ready In:
1 Hr 15 Min

Servings  (Help)

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Original Recipe Yield 3 - 4 servings
 

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

Directions

  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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 266 | Total Fat: 17.2g | Cholesterol: 141mg

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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on May 28, 2009 by Kina 
This is a great recipe! I only rated it four stars because I made some changes (but I'll try... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 20, 2007 by MJPEAR 
I have made this recipe at least ten times. It is a family favorite. I usually add 4-5 eggs ... MORE

 
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