Israeli Simmered Vegetables over Spiced Couscous

“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".”
READY IN:
40mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

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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