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Vegetable Soup with Couscous

created by , 28. 02. 2012
Ingredients Serves: 3
  • 1 green 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 hot sauce or Tabasco
  • 1.25L (2 pints) water, or as needed
  • 1 (400g) tin chickpeas, drained
  • 1 tablespoon chopped fresh coriander
  • 1/2 teaspoon turmeric
  • 1 vegetable stock cube
  • 2 eggs
  • freshly cooked hot couscous
Inputs / Conditions / Prerequisites

green pepper medium tomato onion carrot potato olive oil salt black pepper Tabasco chickpeas coriander turmeric egg couscous

Steps
  • 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.

Outputs
Vegetable Soup with Couscous
Resources
Translations