Soup For Couscous Popular Recipes

Monday, November 23, 2015

Soup For Couscous

"Meat-free vegetable broth for serving over couscous, also suitable on its very own. Eggs can be delivered in line with the quantity of human beings being served."

Ingredients :

1 green bell pepper
1 medium tomato
1 yellow onion
1 huge carrot
1 baking potato
1 (15 ounce) can garbanzo beans, drained
2 eggs
three tablespoons olive oil
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon hot pepper sauce
half of teaspoon ground turmeric
1 tablespoon chopped sparkling cilantro
1 dice vegetable bouillon
eight cups water

Instructions :

Prep : 15M	Cook : 3M	Ready in : 1H15M

Chop all of the veggies into medium chunks.
Heat the oil in a heavy pan, and saute the veggies together with the salt, pepper, and hot sauce for 2 to 3 mins.
Add water, garbanzo beans, coriander, turmeric, and bouillon cube. Bring soup to the boil. Wash the eggs very well, and upload 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 twenty minutes. Serve over steamed couscous.

Notes :

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