Chop in small pieces and vegetable stew in butter until soft. Add a little water fuzzy tomato paste and flour. After evaporation of the liquid (leaving only fat) was added to the mixture chopped parsley. The resultant mixture was diluted with hot water, add couscous, and put up the soup boil until ready. Season with salt and ground black pepper. Thicken with a mixture of well-beaten eggs and yogurt.