Recipe - Couscous Aux Sept Legumes (Couscous With Seven Vegetables)

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

Source: The World of Jewish Cooking by Gil Marks (Simon & Schuster, 1996)
(6 to 8 servings)

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 deepsided 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 1 1/2inch pieces in the 6 cups water for 1 hour and proceed as
above.
Posted to JEWISHFOOD digest V96 #68

Date: Wed, 30 Oct 1996 13:17:23 0800

From: Chava Willig Levy primerib@mail.idt.net