Spiced Vegetables with Whole Wheat Couscous
1 small Cabbage, wedged
4 large Carrots, sliced
2 medium Zucchini, diced
2 medium Onions, chopped
2 medium Potatoes, diced
15 ounce can Chickpeas
5 cups Vegetable Broth
½ teaspoon Garlic powder
1 cup Whole Wheat Couscous
1 ½ cups Water
⅛ teaspoon Cinnamon
¼ teaspoon Cumin
Place cabbage wedges in a large soup pot.
Add carrots, zucchini, onions, potatoes, and chickpeas on top.
Pour broth on top, and add garlic powder, salt, and pepper to taste. Bring to boil.
Reduce heat, cover, and simmer for 30 minutes or until vegetables are tender.
When vegetables are almost ready, cook couscous with cinnamon and cumin as directed on couscous package.
Place a mound of couscous in the center of each soup bowl.
Carefully remove the core of the cabbage wedges while arranging the vegetables and chickpeas around couscous.
Add some broth.
Sprinkle with fresh ground black pepper if desired.