Since Biblical times, couscous has been popular in North Africa. Couscous, sometimes called Moroccan pasta, is a tiny pasta made from 12 semolina flour. Almost any stew can be served with couscous, but I like to serve this couscous stew - with pumpkin, zucchini, carrots, and cabbage - for Sabbath and Jewish holiday meals. To serve, spread couscous onto a large serving plate and top with the stew in the center.
Ingredients:
- couscous
- onions
- pumpkin
- zucchini squash
- carrots
- potatoes
- cabbage (optional)
- can of chick peas, drained
- salt and pepper
- turmeric
- chicken soup mix (pareve if you want the dish to be pareve)
Preparation:
1. In a soup pot, fry two onions in a bit of oil.2. Add vegetables, chick peas and spices. Use quantities according to taste. Cover with water.
3. Bring to a boil, and then simmer until vegetables are softened but not mushy.
4. Make couscous according to package directions.
5. To serve, spread couscous on a shallow serving plate. Top in the center with the stew.
* This tastes best when served within hours of making.