Spiced Vegetables with Couscous
1 small Cabbage, cut vertically into 6 wedges, do not remove core
4 large Carrots, cut each into 3 pieces
2 medium Zucchini, halved crosswise and lengthwise
2 medium Onions, quartered vertically
2 medium Potatoes, unpeeled, cut into eighths
19 ounce can Chickpeas
5 cups Vegetable broth
1/2 teaspoon Garlic Powder
1 1/2 cups Water
1 cup Couscous, uncooked
1/4 teaspoon Cumin
1/8 teaspoon Cinnamon
In a large pot, evenly place cabbage wedges around the bottom. Add carrots, zucchini, onions, potatoes and chickpeas. 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, and arranging all the vegetables and chickpeas around couscous. Add some broth. Sprinkle with salt and fresh ground black pepper.