hinman Israeli simmer veg couscous

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* Exported from MasterCook *

 

Israeli Simmered Vegetables over Spiced Couscous

 

Recipe By :Vegetarian Gourmet Easy Low Fat Favorites

Serving Size : 6 Preparation Time :0:00

Categories : New Import Pasta

{Posted}

 

Amount Measure Ingredient -- Preparation Method

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VEGETABLES:

1 small cabbage

4 large carrots

2 medium zucchini -- unpeeled

2 medium onions

2 medium potatoes -- unpeeled

19 ounces canned chickpeas (garbanzo beans) -- rinsed

(or 2 1/4 cups of cooked beans)

5 cups vegetable broth or prepared bouillon

1/2 teaspoon garlic powder

COUSCOUS:

1 1/2 cups water

1 cup couscous -- uncooked

1/4 teaspoon ground cinnamon

1/4 teaspoon ground cumin

FINISHING:

Salt and freshly ground black pepper

 

Vegetables: Cut the cabbage vertically through the core and do not remove the

core, as it will keep the cabbage from falling apart. Cut into 6 wedges. Cut

carrots crosswise into thirds. Cut zucchini in half crosswise, then in half

lengthwise. Quarter the onion vertically, leaving the root end intact (this will

help keep the onion from falling apart). Cut each potato into eighth pieces.

 

Place cabbage wedges in the bottom of a large soup pot. Top with remaining

vegetables and chickpeas. Pour broth over vegetables. Add garlic powder. Bring

mixture to a boil over medium heat Reduce heat to medium-low, cover, and simmer

30 minutes, or until vegetables are tender.

 

When vegetables are almost ready, prepare couscous: bring water to a boil in a

small saucepan. Stir in couscous and spices. Cover, remove from heat, and let

stand 5 minutes. Fluff with a fork before serving.

 

To serve, place 1/2 cup of couscous in the center of each soup bowl. Arrange

vegetables and chickpeas around couscous. Spoon 1/2 cup of broth over the

couscous. Sprinkle with salt and freshly ground black pepper, to taste.

 

SERVE-AGAIN HINT: Put the leftover veggies and broth in the blender for a thick,

rich soup. Stir in couscous and heat through, adding vegetable broth if soup is

too thick

 

Source:

" Bobbie Hinman "

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Per Serving (excluding unknown items): 337 Calories; 3g Fat (7.4% calories from

fat); 14g Protein; 65g Carbohydrate; 8g Dietary Fiber; 0mg Cholesterol; 42mg

Sodium. Exchanges: 3 1/2 Grain(Starch); 1/2 Lean Meat; 2 Vegetable; 0 Fat.

 

NOTES : Amy Pessah, the daughter of one of my dearest friends, brought this

recipe home from Israel, where it came from her friend Andrea. It's too easy for

words and makes a delicious and filling homestyle dinner.

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 1582 0 0 0 0 0 0 0 0