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Soup For Couscous

Recipe By: Tania Covo  
This garbanzo bean, sauteed vegetable and hard boiled egg stew seasoned with turmeric and coriander is a vegetarian delight meant to be served spooned over a mound of cooked couscous.
 
  • Prep: 15 Minutes
  • |
  • Cook: 1 hour
  • |
  • Total: 1 hour 15 Minutes
 
3
 
 
  • 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.
Nutrition Information
 
 
More Reviews (3)
Reviewed By: JKWPURPLE
This soup is fantastic. Even my kids will eat it! I have made it several times now, and we like it with red peppers instead of green, but it is terrific as written.
Reviewed By: Kina
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.
Reviewed By: MJPEAR
I have made this recipe at least ten times. It is a family favorite. I usually add 4-5 eggs which helps thicken up the broth. I also use a generous amount of sriracha hot sauce. It's great.