Couscous Aux Sept Legumes (couscous With Seven Vegetables
| 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>
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Nutrition (calculated from recipe ingredients)
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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