ISRAELI SIMMERED VEGETABLES OVER SPICED COUSCOUS

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Israeli Simmered Vegetables over Spiced Couscous image

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".

Provided by Vina7737

Categories     One Dish Meal

Time 40m

Yield 6 serving(s)

Number Of Ingredients 13

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

Steps:

  • 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.

Nutrition Facts : Calories 346.6, Fat 1.8, SaturatedFat 0.3, Sodium 338.9, Carbohydrate 72.3, Fiber 12.6, Sugar 9.8, Protein 12.8

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