Vegetable and Egg Soup Over Couscous

Vegetable and Egg Soup Over Couscous


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This is a hearty vegetable soup that rather than being served alone is served over the top of couscous.


Serves: 3 

  • 1 green capsicum
  • 1 medium tomato
  • 1 onion
  • 1 large carrot
  • 1 large potato
  • 3 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1 teaspoon chilli sauce or Tabasco
  • 5 cups (1.25 litres) water, or as needed
  • 1 (400g) tin chickpeas, drained
  • 1 tablespoon diced fresh coriander
  • 1/2 teaspoon turmeric
  • 1 vegetable stock cube
  • 2 eggs
  • freshly cooked hot couscous

Preparation:10min  ›  Cook:50min  ›  Ready in:1hour 

  1. Cut all the vegetables into medium-sized pieces.
  2. Heat the oil in a heavy saucepan and sauté the vegetables together with the salt, pepper and chilli 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 saucepan. 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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