How to Make Soup For Couscous - A Step-by-Step Guide

One of the most comforting and versatile dishes you can make is a warm and hearty soup. And when it comes to pairing it with something, there is nothing quite like couscous. The light, fluffy texture of couscous perfectly complements the savory, flavorful broth of a well-made soup. If you're in the mood for a cozy and satisfying meal, then soup for couscous is the perfect recipe to try out.

One of the best things about soup for couscous is that it's incredibly easy to make. It doesn't...

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Ingredients

  • 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
  • ½ teaspoon ground black pepper
  • ½ teaspoon hot pepper sauce
  • ½ teaspoon ground turmeric
  • 1 tablespoon chopped fresh cilantro
  • 1 cube vegetable bouillon
  • 8 cups water

Information

  • Prep Time: 15 mins
  • Cook Time: 1 hr
  • Total Time: 1 hr 15 mins
  • Servings: 3
  • Yield: 3 to 4 - servings

  • Chop all the vegetables into medium chunks.
  • Heat the oil in a heavy pan, and saute the vegetables together with the salt, pepper, and hot sauce for 2 to 3 minutes.
  • 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.
  • Remove eggs, now hard-cooked; peel, slice, and add to the soup. Simmer for another 15 to 20 minutes. Serve over steamed couscous.
  • Nutrition

    377 cal.

    • Total Fat: 18g
    • Saturated Fat: 3g
    • Cholesterol: 124mg
    • Sodium: 1152mg
    • Total Carbohydrate: 44g
    • Dietary Fiber: 8g
    • Total Sugars: 6g
    • Protein: 12g
    • Vitamin C: 61mg
    • Calcium: 85mg
    • Iron: 3mg
    • Potassium: 841mg