Couscous 7 vegetables

By#CookJewishBeJewish

Couscous 7 vegetables

There are no questions why the Separdic Jews would eat a couscous on Rosh HaShanah, but you must wander why 7 vegetables? 

It’s simply it took 7 days to create a world and thats why 7 vegetables, we know that this Seder is all about simanim.

Do you know for sure or think that couscous grains can pass for Rubia as well?

Yes we said 7 vegetables but we added chicken as well but feel free to use only vegetables and make a vegetarian one.

7 vegetables you can use what you like or can easily get. Put as much as you and your close ones can eat ( we think that turnip and a cabbage are perfect, cauliflower can bring in a nice touch, root of parsley is great if you can find one and sometimes we put in potatoes as we love them. 

  1. Carrot
  2. Pumkin
  3. Celery root as well as a green part
  4. Sweet potato
  5. Onion
  6. Squash
  7. Hummus grains (soaked overnight)

1 kg of Chicken parts 

Spices:

5 cloves of Garlic

2 S.S. Tomato paste

1 S.S. or to taste Harissa

1 S.S. Sugar

Use ready to use spices for couscous or make your own mix made of 

1 S.S Curcouma

1 S.S Red sweet paprika

1.T.S. Black pepper

1 S.S Camun

1 S.S Ginger 

1 T.S. Cinamon 

Chicken or vegetable soup powder to taste

Salt to taste

Olive oil

 And of course the couscous for 4 people 500 g is more than enough 

Preparation is very easy just need some preparation and coordination

In a pot you will be doing the couscous soup add some olive oil and fry the chicken. Take out the chicken and fry the  cubed onions.Add some more olive oil if needed. Put in the tomato paste, sugar, harissa and dry  spices fry for a minute add crushed garlic and bring back the chicken. Pour in hot boiling water to cover the chicken and add the soup powder.

Add the soaked hummus grains and  hard vegetables such as  carrots and celery ( turnips and potatoes if you use one) . Cover and cook for 30 min. In this time prepare other vegetables ( clean wash coarsely cut), check if you like the taste, add spices and water if needed. Start adding prepared vegetables and add a new one every 5 minutes from the hardest to the soft ones – the squash and the pumpkin goes last.

10 minutes after the last squash goes in close the fire and leave the pot unopened while you prepare the couscous

In a bowl add the couscous 3 spoons of olive oil and salt to taste, mix with a fork and add hot boiling water to cover the couscous by the length of one finger. Cover and leave for 10 minutes.

Mix  gently with a fork, check if it is fluffy enough for you or you want to put it for 1 minute in the microwave or cover again. I usually add lots of soup so it becomes very soft in it.

Serve in big bowls so everyone can have to taste all the vegetables and take as much sauce of the soup as they want.

B’teavon

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