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CROSSPOST: Vegetable CousCous

As I come back up to speed here on GoingKosher, this post from HomeShuling was especially apropos and worth crossposting. Plus, Amy is an amazing writer, parent, and all around person that you should get to know. You can read the original here.

Rosh Hashanah Seven Vegetable Couscous – a recipe and a story

I’m sitting in my kitchen right now, with a pile of cookbooks in front of me. Odd, because I rarely use cookbooks anymore. I almost always go straight to the internet to find my recipes. But, I’m feeling the need to browse. With three days of meals to cook, since Rosh Hashanah and Shabbat are back to back, and lots of company coming, I’m trying to concoct a plan.

I stumbled across a recipe that was faintly stained with spices on a page that was nearly glued to the opposite page – a sure sign that I’d made the dish before. It was Seven-Vegetable Couscous from Nava Atlas’ Vegetarian Celebrations, and once I began to read it over I remembered how delicious this traditional Rosh Hashanah dish is. I’ve put it on my menu for the second night, and since the cookbook is out of  print, I’m hoping it’s fairly legal to post the recipe here:

1 1/2 cups couscous
1 tablespoon reduced-fat margarine
1 teaspoon turmeric
1 teaspoon salt
1 tablespoon canola oil
2 medium onions — chopped
2 large carrots — sliced
1 cup finely shredded white cabbage
1 medium turnip — peeled and diced
1 medium yellow summer squash — diced
1 1/2 cups canned or cooked chick peas
1 1/2 cups diced ripe tomatoes
1 teaspoon freshly grated ginger
1 teaspoon cinnamon
1/2 teaspoon ground cumin
1/2 teaspoon coriander
1/2 teaspoon turmeric
1/2 teaspoon salt
1/3 cup raisins
1/4 cup chopped fresh parsley
1/4 cup toasted sliced or silvered almonds

6 to 8 servings

Since seven is a lucky number in Jewish tradition, Sephardic Jews serve a seven-vegetable soup or stew such as this one for the holiday meal.

Cover the couscous with 3 cups of boiling water in a heatproof bowl. Cover and let stand until the water is absorbed, about 15 minutes. Fluff with a fork, then stir in the margarine, turmeric, and salt. Cover and set aside.

In the meantime, heat the oil in a soup pot. Add the onions and sauté over moderate heat until translucent. Stir in the carrots and cabbage and sauté until crisp-tender, adding small amounts of water as needed to keep the bottom of the pot moist. Add the remaining ingredients except the last 2. Cover and cook over low heat, lifting the lid to stir frequently for 15 to 20 minutes. Add water in small amounts until the mixture has the consistency of a thick, moist (but not soupy) stew. The vegetables should be tender but still firm.

Before serving, arrange the couscous on the outer perimeter of a large serving platter. Pour the vegetable mixture into the center. Sprinkle with the parsley and almonds. Guests should place a small mound of couscous on their plates and top it with the vegetable mixture.

What’s on your holiday menu? I’m always looking for new recipes and would love to see your favorites in the comments or on the homeshuling facebook wall.

 

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About EdibleTorah

The EdibleTorah is dedicated to building vibrant Jewish communities by helping people set up their own Potluck Shabbat experience with family and friends.

One response »

  1. Pingback: Couscous and other Cuisines in the Sahel in 1798 – Mungo Park’s Experience « Dianabuja's Blog

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