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Israeli Simmered Vegetables over Spiced Couscous Hits: 9  
Israeli Simmered Vegetables over Spiced Couscous
Description:
 
Date Added: September 2, 2008 Season:  
Category: Vegetarian Prep. Method:  
Calories: 413 Dish Type: Vegetable
Serves: 6 Cuisine: Israeli
Prep. Time: 40 min    
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.

Rating: ()  
Added On: September 2, 2008
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