Soup For Couscous

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.

• Preparation Time: 15 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 15 mins
• Calories: 377 Calories

Ingredients

• 2 eggs
• 1 teaspoon salt
• ½ teaspoon ground black pepper
• 3 tablespoons olive oil
• 1 yellow onion
• 1 baking potato
• 1 medium tomato
• ½ teaspoon hot pepper sauce
• 1 (15 ounce) can garbanzo beans, drained
• 1 green bell pepper
• 8 cups water
• 1 large carrot
• ½ teaspoon ground turmeric
• 1 tablespoon chopped fresh cilantro
• 1 cube vegetable bouillon

Recipe Instructions

Step 1

Chop all the vegetables into medium chunks.

Step 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.

Step 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.

Step 4

Remove eggs, now hard-cooked; peel, slice, and add to the soup. Simmer for another 15 to 20 minutes. Serve over steamed couscous.