E has been talking about this lately, and I’m glad, because I hadn’t thought about it in years. Hannah and I either found or invented this for some Jewish celebration we were holding – probably a seder? help me out here, friends, I know we were in the house on Ells Ave – and it’s a delightful, filling, relatively healthy meal that takes less than half an hour. Always a good thing to have in your arsenal. If I remember correctly, the seven different vegetables bring luck, love, and wealth (and if I don’t remember correctly, they’re at least good for you…). Of course, you have to define vegetable a little loosely here, but let’s not worry about that. These could be any seven vegetables that sound good – green beans, broccoli, cauliflower, spinach, sweet potatoes, you name it. I wouldn’t use beets, the color would be weird.
This is another great recipe to just start chopping and cooking as you go, as long as you start with longer-cooking veggies and work your way down.
Seven Vegetable Couscous
- 1/2 medium onion, diced (or leeks, or shallots)
- 2 cloves garlic, minced
- 2 zucchini, diced
Saute these together until tender in a little olive oil.
- 2-3 C stock (chicken, veggie, what have you)
- 1 C frozen thawed butternut puree (if you have fresh butternut, by all means use that – this is what was in my freezer from last winter)
- turmeric, ground ginger, cinnamon, a little spice (chipotle powder, cayenne, something) and some smoked paprika
- 1 C raisins
Bring to a boil and simmer for 5-10 minutes to let the flavors blend.
- 1 1/2 C couscous
- two diced tomatoes
- 1/2 C peas
- the kernels of two ears of corn
Turn the heat off, and let sit for 10 minutes.
That’s it – there’s more flavor here than you’d think, and it’s extremely tasty.