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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (519g) Recipe makes 6 servings The following items or measurements are not included below: vegetable broth |
||
| Calories 345 | ||
| Calories from Fat 15 | (4%) | |
| Amount Per Serving | %DV | |
| Total Fat 1.7g | 2% | |
| Saturated Fat 0.2g | 1% | |
| Monounsaturated Fat 0.3g | ||
| Polyunsaturated Fat 0.8g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 339mg | 14% | |
| Potassium 1176mg | 33% | |
| Total Carbohydrate 72.5g | 24% | |
| Dietary Fiber 12.3g | 49% | |
| Sugars 9.8g | ||
| Protein 12.9g | 25% | |
Israeli Simmered Vegetables over Spiced Couscous
SERVES 6
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
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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Browse similar recipes by category
- Course > Main Dish > One-Dish Meal
- Main Ingredient > Pasta, Rice & Grains > Grains
- Main Ingredient > Beans > Chickpeas/Garbanzos
- Cuisine > Asian > S.W. (Middle Eastern) > Jewish (Sephardi)
- Preparation > Time to Make > < 60 mins
- Preparation > Simple > Beginner Cook
- Preparation > Inexpensive
- Preparation > Equipment > Stove Top
- Preparation > Presentation > Served Hot
- Occasion > Seasonal > Fall
- Occasion > Seasonal > Winter
- Occasion > Taste/Mood > Comfort Food
- Dietary > Vegetarian > Vegan
Featured Reviews for This Recipe
From: Chef #594577
On Mar 13, 2008
It was easy to make, but the vegetables do lack a bit of taste. I'll try it again and add some herbs and cinnamon and cumin to the veggies and see how it goes. But it's a great basic recipe, and inexpensive as well.
From: Denise Nachtigal
On May 20, 2005
While I'm not a vegitarian in the LEAST, I do like to serve vegitarian meals every once in awhile for a change of pace for my family. My 5 year old did not like this. I thought it was pretty good though. Not a whole lot of flavor, but you CAN taste all the flavors of each thing. It's very nice! I also thought this would be great for someone who's getting over a stomach virus or similar stomach issues (as I just have) because it's mild and easy on the stomach. All in all, 4 stars. Thanks for posting this wonderfully unique recipe. 
From: Pat Peper
On Oct 1, 2003
Loved this dish. It made a great change to eat a purely vegan dinner. However, next time, I would reduce the cinnamon to 1/8 tsp. as not everyone is a fan of cinnamon in a main dish.
From: AuntSana
On Jul 5, 2003
Not enough stars for my family. Vegetable lovers all, they say this is awesome. My nephew, who never likes to eat leftovers, ate this for lunch three days in a row and wanted more! Thanks, Cornelia.
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