| 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 |
ts |
Ground cumin (up to 1) |
| 1/2 |
ts |
Ground turmeric |
| 1 |
ts |
Salt, about |
|
|
Ground black pepper to taste |
| 1 |
|
Butternut squash or small pumpkin, peeled and cut into 2-inch pieces -or- |
| 3 |
md |
Zucchini, sliced |
| 1/2 |
|
Head green cabbage, shredded |
| 2 |
c |
Cooked or canned chickpeas or fava beans |
| 1 |
tb |
Chopped fresh coriander or parsley |
| 1 |
lb |
Couscous, steamed |
|
|
(6 to 8 servings) |
INSTRUCTIONS
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 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:
“Don’t put a question mark where God puts a period.”