Veggie Couscous Soup

    Veggie Couscous Soup


    8 people made this

    About this recipe: Mediterranean couscous works very well with this simple soup. Hard-boiled eggs can be added according to the number of people being served.

    Serves: 3 

    • 1 green capsicum 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 mirchi sauce
    • 1.25L water, or as needed
    • 400g kabuli chane, soaked overnight, boiled and 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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