Soup For Couscous

Soup For Couscous

4

"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."

Ingredients

1 h 15 m servings 377 cals
Serving size has been adjusted!

Original recipe yields 3 servings

Adjust

Nutrition

  • Calories:
  • 377 kcal
  • 19%
  • Fat:
  • 18.3 g
  • 28%
  • Carbs:
  • 43.8g
  • 14%
  • Protein:
  • 11.7 g
  • 23%
  • Cholesterol:
  • 124 mg
  • 41%
  • Sodium:
  • 1152 mg
  • 46%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  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.
  • profile image

Your rating

Cancel
Submit

Reviews

4
  1. 6 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  

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 a...

I was surprised that this soup got rave reviews by my two young girls! I honestly thought it mightve been bland. I did make my own changes tho.. such as: red peppers, no tomatoes, more eggs and ...

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.

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.