1russet potatopealed and chopped into small pieces - not traditional
1carrotpealed and chopped into small pieces - not traditional
14ouncesfava beanssubstitute lima, edamame or peas for traditional - I used canned cannellini beans
0.5cuppearl couscous
.25cupcrumbled queso fresco or goats cheeseI used ricotta which is definitely not traditional!
1egg
Instructions
Heat oil in a large pot or Dutch oven over medium heat. Add onions and cook until tender. Stir in the garlic and tomato paste.
Add the chicken stock, bay leaves and salt and pepper.
Add potato, carrot, and beans, stir and bring to a boil. Or skip for the traditional version. Reduce heat and simmer for 10 minutes.
Stir in couscous and simmer for 15 minutes. (20 if using fava beans)
Add the crumbled cheese and crack an egg on top of the cheese. Cover, turn off the heat and let sit for 20 minutes.(Stir in the ricotta cheese and simmer until heated. How I made it, which is why mine looks different)