Couscous Aux Sept Legumes (couscous With Seven Vegetables

But the animal sacrifices weren’t that substitute. No person was ever delivered from divine judgment by the death of any animal. The repeated sacrifice of animals was simply a continual symbol of the fact that God does deliver by the death of an innocent substitute, but no animal was ever satisfactory to God and so the sacrifices went on and on and on and on by the millions. And the people waited for a sacrifice that would be satisfactory to God, to which all those unsatisfactory sacrifices pointed. That day came on that Friday when God chose His lamb and offered Him as a sacrifice, a substitute for sinners, and poured out His wrath on that innocent substitute.

John MacArthur

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains	Jewish		6	Servings

INGREDIENTS

6	c	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
1/2	t	Ground cumin, up to 1
1/2	t	Ground turmeric
1	t	Salt, about
		Ground black pepper to taste
1		Butternut squash or small
		pumpkin peeled and cut
		into 2-inch pieces -or-
3		Zucchini, sliced
1/2		Head green cabbage, shredded
2	c	Cooked or canned chickpeas
		or fava beans
1	T	Chopped fresh coriander or
		parsley
1	lb	Couscous, steamed

INSTRUCTIONS

Source: The World of Jewish Cooking by Gil Marks (Simon & Schuster,
1996) (6 to 8 servings)  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. 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. 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 1 1/2-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@mail.idt.net>

A Message from our Provider:

“Many favors which God gives us ravel out for want of hemming through our unthankfulness; for though prayer purchases blessings, giving praise keeps the quiet possession of them. #Thomas Fuller”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 362 Calories From Fat: 66 Total Fat: 7.5g Cholesterol: 0mg Sodium: 1004.3mg Potassium: 1394.5mg Carbohydrates: 66g Fiber: 15.5g Sugar: 16.8g Protein: 12.2g