Israeli Simmered Vegetables Over Spiced Couscous Recipe

Name: Israeli Simmered Vegetables Over Spiced Couscous
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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.

156

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 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, and more.

Yes, Israeli Simmered Vegetables Over Spiced Couscous falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Israeli Simmered Vegetables Over Spiced Couscous

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