Israeli Simmered Vegetables Over Spiced Couscous - cooking recipe

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
Preparation
    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.

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