This was not hard to make at all, and sooo good. High on flavor, so many good things in it to eat. Seemed like the perfect fall dish, although I think it would be good anytime. But, because it features 7 vegetables, it is a New Year favorite among Sephardic Jews.
Seven-vegetable couscous (from Nava Atlas’ In a Vegetarian Kitchen)
1 1/2 cups whole wheat couscous
3 cups boiling water
1 tablespoon margarine
1 teaspoon turmeric
1 teaspoon salt
2 tablespoons olive oil
2 medium onions, chopped
1 cup finely shredded white cabbage
1 medium turnip, peeled and diced
1 medium yellow summer squash, halved lengthwise and sliced 1/4″ thick
1 medium zucchini, halved lengthwise and sliced 1/4″ thick
1/2 cup canned chickpeas, drained
1 1/2 cups diced ripe tomatoes
1 teaspoon freshly grated ginger
1/2 teaspoon each: ground cumin, coriander, turmeric, and salt
1/2 cup golden raisins or finely chopped dried apricots (I used dried cranberries)
1/2 cup sliced or slivered almonds
Combine the couscous and water in a heatproof bowl. Cover and let stand until water is absorbed, about 15 minutes. Fluff with a fork, then stir in the margarine, turmeric, and salt. Cover and set aside.
For the vegetable stew, heat the oil in a large saucepan or soup pot. Add the onions and saute over moderate heat until translucent. Stir in cabbage and saute until both it and the onion are lightly golden.
Add remaining stew ingredients. Bring to a simmer, then cover and reduce the heat to medium-low. Cook, stirring occasionally, for 15 – 20 minutes. Add water as needed to produce a moist, but not soupy, consistency. The vegetables should be tender, but still firm.
To serve, arrange the couscous on the outer edge of a large serving platter. Pour vegetable mixture in the center, then sprinkle with the garnishes. Let each guest place a mound of couscous on his or her dinner plate and top it with the vegetable mixture. Makes 8 servings.