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Israeli Simmered Vegetables over Spiced Couscous
From: Vina

The original stated that this recipe came from "The Vegetarian Gourmet's Easy Low-Fat Favorites".

SERVES 6

  • 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.