Couscous aux sept legumes (couscous with seven vegetables)

Yield: 6 Servings

Measure Ingredient
6 cups Chicken stock or water
6 Carrots, cut into chunks
3 Yellow onions, quartered
2 Turnips, peeled and quartered
2 Ribs celery, sliced
1 3-inch stick or 1 teaspoon ground cinnamon
½ teaspoon Ground cumin (up to 1)
½ teaspoon Ground turmeric
1 teaspoon Salt, about
Ground black pepper to taste
1 Butternut squash or small pumpkin, peeled and cut into 2-inch pieces -or-
3 mediums Zucchini, sliced
½ Head green cabbage, shredded
2 cups Cooked or canned chickpeas or fava beans
1 tablespoon Chopped fresh coriander or parsley
1 pounds Couscous, steamed
(6 to 8 servings)

Source: The World of Jewish Cooking by Gil Marks (Simon & Schuster, 1996) 1. Bring the stock or water to a boil. Add the carrots, onions, turnips, celery, cinnamon, cumin, turmeric, salt, and pepper. Cover, reduce the heat to low, and simmer for 30 minutes.

2. Add the squash, cabbage, chickpeas or fava beans, and coriander or parsley. Cook until tender, about 20 minutes. To produce a thicker sauce, smash some of the chickpeas or squash into the stew.

3. Spoon the couscous onto a large deep-sided platter or individual serving bowls. Make a well in the center and fill the well with the vegetables. Pour some of the broth over the couscous. Serve warm.

VARIATIONS: Chicken Couscous: Before adding the vegetables, simmer 1 cut up chicken in the 6 cups stock or water for 30 minutes; shred the chicken, returning it to the pot and discarding the bones; and proceed as above.

Lamb Couscous: Before adding the vegetables, simmer 1 pound lamb shoulder cut into 1½-inch pieces in the 6 cups water for 1 hour and proceed as above.

Posted to JEWISH-FOOD digest V96 #68 Date: Wed, 30 Oct 1996 13:17:23 -0800 From: Chava Willig Levy <primerib@...>

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