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.