Israeli Simmered Vegetables over Spiced Couscous

Total Time
Prep 10 mins
Cook 30 mins

This is a Recipezaar 2005 adoptee. It sounded like an easy vegetarian dinner that my whole family would like. The original stated that this recipe came from "The Vegetarian Gourmet's Easy Low-Fat Favorites".

Ingredients Nutrition


  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.
Most Helpful

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.

Pat Peper October 01, 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.

Darkhunter July 05, 2003

I didn't make this with the couscous as written but used the spiced couscous recipe from this site. The vegetables were delicious. Like others have noted, the s&p and garlic powder do not add much flavor. So I carefully chose the wolfgang puck chicken broth for this recipe, which already has some light flavoring in it. The real focus of the recipe is the taste of the vegetables. It's so healthy, I would not hesitate to make it again.

lilorchid82 April 14, 2011