Israeli Simmered Vegetables over Spiced Couscous
The original stated that this recipe came from "The Vegetarian Gourmet's Easy Low-Fat Favorites".
- 1 small cabbage, cut vertically into 6 wedges (do not remove core)
- 4 large carrots (cut each into 3 chunks)
- 2 medium zucchini, unpeeled (cut each in half crosswise, then in half lengthwise)
- 2 medium onions, quartered vertically
- 2 medium potatoes, unpeeled, cut into eighths
- 1 (19 ounce) can chickpeas (garbanzo beans)
- 5 cups vegetable broth
- 1/2 teaspoon garlic powder
- salt and pepper, to taste
- 1 1/2 cups water
- 1 cup couscous, uncooked
- 1/4 teaspoon cinnamon
- 1/4 teaspoon cumin
Put cabbage wedges in a large soup pot.
Put carrots, zucchini, onions, potatoes and chickpeas on top.
Pour broth on top, and add garlic powder, salt and pepper.
Bring to a boil.
Reduce heat, cover, and simmer 30 minutes, or until vegetables are tender.
When vegetables are almost ready, bring water to boil in a small saucepan.
Stir in couscous, cinnamon and cumin.
Cover and remove from heat.
Let stand for 5 minutes.
Fluff with a fork.
Place a mound of couscous in the centre of each soup bowl.
Arrange vegetables and chickpeas around couscous.
Spoon broth on top.
Sprinkle with salt and freshly ground black pepper.