Ronnie's Notes
It isn’t my Ashkenazi family tradition, but among North African Jews, and particularly Moroccan Jews, there’s a fabulous dish served on Rosh Hashanah: Couscous with Seven Vegetables.
I’ve cooked versions of this dish several times mostly because it sounded so delicious and also because I am always on the lookout for a good, festive and filling vegetarian entree.
This one satisfies in every way possible.
This is the recipe we like best: I used Israeli couscous rather than the traditional tiny grains of Moroccan couscous because my family likes it better. Also, I used Harissa paste (because I always have some) but you can substitute red pepper flakes or a pinch or two of cayenne pepper (or leave it out if you don’t want any pepper). My husband said he would like more raisins. Up to you…..
Instructions
Heat the olive oil in saucepan over medium heat.
Add the onion and cook, stirring often, for or until softened and beginning to brown.
Add the ginger and garlic and cook for .
Add the carrots, tomatoes, parsnip and squash and stir the ingredients.
Stir in the harissa, turmeric and cinnamon.
Add the stock, bring to a boil, reduce the heat to medium low and cook for .
Add the bell pepper, zucchini, raisins and chickpeas.
Cook for more, or until vegetables are tender.
Add salt to taste.
Cook the couscous according to the manufacturer’s directions.
Spoon the couscous on large serving platter.
Spoon the vegetables and pan fluids over the couscous.