Israeli Simmered Vegetables Over Spiced Couscous
Experience the vibrant flavors of the Mediterranean with Israeli Simmered Vegetables Over Spiced Couscous, a wholesome, plant-based dish that's both hearty and aromatic. This recipe combines a medley of tender vegetables—carrots, zucchini, red bell peppers, and eggplant—simmered in a fragrant tomato-based broth infused with warm spices like cumin, paprika, and cinnamon. Paired with fluffy, turmeric-kissed couscous enriched with optional raisins and toasted almonds for a hint of sweetness and crunch, this meal is a feast for the senses. Topped with fresh parsley, this satisfying dish is perfect for a healthy weeknight dinner or a crowd-pleasing vegetarian centerpiece. Elegant, nutrient-packed, and bursting with flavor, it's a perfect way to transport your taste buds to the heart of Israeli cuisine.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 3 tablespoons olive oil
- 1 large, diced yellow onion
- 4 minced garlic cloves
- 3 medium, sliced into rounds carrots
- 2 medium, sliced into half-moons zucchini
- 1 large, diced red bell pepper
- 1 medium, diced eggplant
- 1 14-ounce can canned diced tomatoes
- 2 cups vegetable broth
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon ground coriander
- 0.5 teaspoon ground cinnamon
- 1 teaspoon (adjust to taste) salt
- 0.5 teaspoon black pepper
- 1 15-ounce can, drained and rinsed chickpeas
- 3 tablespoons, chopped (plus extra for garnish) fresh parsley
- 1.5 cups couscous
- 2 cups water
- 2 tablespoons butter
- 0.5 teaspoon ground turmeric
- 0.25 cup (optional) raisins
- 0.25 cup (lightly toasted, optional) slivered almonds
Instructions
Heat 3 tablespoons of olive oil in a large pot over medium heat. Add the diced onion and cook for 5 minutes, stirring occasionally, until softened.
Stir in the minced garlic and cook for 1 additional minute, until fragrant.
Add the carrots, zucchini, red bell pepper, and eggplant to the pot. Cook for 8-10 minutes, stirring occasionally, until the vegetables begin to soften.
Stir in the canned diced tomatoes, vegetable broth, ground cumin, paprika, ground coriander, ground cinnamon, salt, and black pepper. Bring the mixture to a simmer.
Once simmering, reduce the heat to low, cover the pot, and let the vegetables cook gently for 20 minutes, stirring occasionally, until tender.
Stir in the drained chickpeas and 3 tablespoons of chopped fresh parsley. Simmer for an additional 5 minutes to heat the chickpeas through.
While the vegetables simmer, prepare the couscous: Bring 2 cups of water to a boil in a medium saucepan. Stir in 2 tablespoons of butter, 0.5 teaspoon of turmeric, and a pinch of salt.
Remove the saucepan from heat, add the couscous, and cover with a lid. Let sit for 5 minutes, then fluff the couscous with a fork.
If using, stir the raisins and toasted slivered almonds into the couscous for added sweetness and crunch.
To serve, spoon the spiced couscous onto a plate or bowl and top with the simmered vegetables and chickpeas. Garnish with extra fresh parsley, if desired.
Nutrition Facts
Calories |
2711 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 113.7 g | 146% | |
| Saturated Fat | 26.1 g | 131% | |
| Polyunsaturated Fat | 10.6 g | ||
| Cholesterol | 74 mg | 25% | |
| Sodium | 9122 mg | 397% | |
| Total Carbohydrate | 363.5 g | 132% | |
| Dietary Fiber | 86.9 g | 310% | |
| Total Sugars | 132.8 g | ||
| Protein | 83.1 g | 166% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 846 mg | 65% | |
| Iron | 28.2 mg | 157% | |
| Potassium | 6996 mg | 149% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
