A beautiful heartwarming soup made with broad beans, peas and giant couscous. You can also add in Maltese cheeselets and eggs. I have added a touch of dried mint too. I used frozen broad beans and peas as they are not in season but you should use fresh if possible.


  • 1 onion finely chopped
  • 3 cloves of garlic
  • 1 tablespoon tomato paste
  • 1 teaspoon mint
  • 350 grams broad beans (frozen or fresh)
  • 300 grams peas (frozen or fresh)
  • 1.5 litres chicken or vegetable stock ( I used both)
  • 150 grams giant couscous (I used wholemeal but you can also use white)
  • 4 to 6 Maltese Cheeselets (or fresh ricotta to serve) - optional
  • 4 to 6 eggs - optional
  • Mint and grated parmesan to serve
  • Olive oil
  • Salt and pepper


  1. In a large pot fry the onion with a good dose of olive oil for about five minutes.
  2. Add in the garlic, tomato paste and mint. Fry for 1 minute.
  3. Add the broad beans, peas and stock.
  4. Bring to a boil and simmer for fifteen minutes.
  5. Add in the giant couscous and simmer for fifteen minutes.
  6. If adding in eggs, gently crack open and put in with the couscous.
  7. Add in the Maltese cheeselets and cook for a further ten minutes.
  8. When serving provide each plate with a cheeselet and egg if using. If not using the cheeselet then place a dollop of ricotta into the bowl instead.
  9. Season and sprinkle some parmesan and fresh mint on top.