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.

Nutriscore Rating: 74/100

Prep Time:25 mins

Cook Time:40 mins

Total Time:65 mins

Servings: 4

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

Directions

Step 1

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.

Step 2

Stir in the minced garlic and cook for 1 additional minute, until fragrant.

Step 3

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.

Step 4

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.

Step 5

Once simmering, reduce the heat to low, cover the pot, and let the vegetables cook gently for 20 minutes, stirring occasionally, until tender.

Step 6

Stir in the drained chickpeas and 3 tablespoons of chopped fresh parsley. Simmer for an additional 5 minutes to heat the chickpeas through.

Step 7

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.

Step 8

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.

Step 9

If using, stir the raisins and toasted slivered almonds into the couscous for added sweetness and crunch.

Step 10

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

Serving size	(3543.5g)

Amount per serving	% Daily Value*
Calories	2711.1

Total Fat 113.7g	0%
Saturated Fat 26.1g	0%
Polyunsaturated Fat 10.6g
Cholesterol 73.7mg	0%
Sodium 9121.5mg	0%
Total Carbohydrate 363.5g	0%
Dietary Fiber 86.9g	0%
Total Sugars 132.8g
Protein 83.1g	0%

Vitamin D 4.5IU	0%
Calcium 845.7mg	0%
Iron 28.2mg	0%
Potassium 6995.9mg	0%

*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.

Source of Calories

Fat: 36.4%

Protein: 11.8%

Carbs: 51.7%