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Jewish Recipes --> Recipes --> Vegetable Dishes --> Seven Vegetables

Moroccan Couscous With Seven Vegetables
Recipe Ingredients:
  • 1/4 cup olive oil
  • 2 cups of water
  • 1 can chickpeas
  • 1 lb. couscous
  • 2 red onions, diced
  • 2 tomatoes, diced
  • 4 carrots, diced
  • 2 zucchini, diced
  • 2 cups of pumpkin, diced
  • 2 cups of cabbage, chopped up
  • 4 stalks of celery, diced
  • 1 cup cilantro, minced
  • Ground ginger
  • Ground turmeric
  • Ground cumin
  • Ground coriander
  • salt
  • pepper
In a heavy pot, heat the olive oil over a medium flame. Add the onions. Cook the onions until they are translucent. Add the turmeric, ginger, cumin, and coriander. Stir well. Add the tomatoes, celery, carrots, cabbage, zucchini, and pumpkin. Drain the chickpeas, and add. Pour in the water, and bring to a boil. Add salt and pepper to taste. Lower the heat, and allow to simmer for 20 minutes.

Mix the dry couscous with 1/2 teaspoon of salt in a bowl. Pour 2 cups of boiling water into the bowl. Cover tightly with plastic wrap. Allow the couscous to steam for 15 minutes.

To serve:

Fluff the couscous with a fork. Spoon it into a bowl. Place some of the vegetable mixture with sauce over the couscous. Sprinkle some minced cilantro on it.

Couscous With Seven Vegetables

It is customary to wish for a year with as many blessings as there are grains of couscous in a bowl. Seven appears many times in the Torah. It epitomizes blessings, good luck, and Creation. Couscous With Seven Vegetables is a recipe adapted from Christine Benlafquih.

Cabbage -- Carrot -- Pumpkin -- Rosh HaShanah -- Vegetable Dishes -- Tomatoes -- Zucchini

Sept 2005 - 2013 - Kosher Recipes - Kosher Cooking - Jewish Cooking - Jewish Recipes - Jewish Foods