Israeli Simmered Vegetables over Spiced Couscous |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 6 |
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This is a Recipezaar 2005 adoptee. It sounded like an easy vegetarian dinner that my whole family would like. The original stated that this recipe came from The Vegetarian Gourmet's Easy Low-Fat Favorites . Ingredients:
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 |
Directions:
1. Put cabbage wedges in a large soup pot.
2. Put carrots, zucchini, onions, potatoes and chickpeas on top.
3. Pour broth on top, and add garlic powder, salt and pepper.
4. Bring to a boil.
5. Reduce heat, cover, and simmer 30 minutes, or until vegetables are tender.
6. When vegetables are almost ready, bring water to boil in a small saucepan.
7. Stir in couscous, cinnamon and cumin.
8. Cover and remove from heat.
9. Let stand for 5 minutes.
10. Fluff with a fork.
11. Place a mound of couscous in the centre of each soup bowl.
12. Arrange vegetables and chickpeas around couscous.
13. Spoon broth on top.
14. Sprinkle with salt and freshly ground black pepper.
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