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Rosh Hashanah Couscous with Seven Vegetables
Serves 10.
1-1/2 c. slivered yellow onion
2 cloves garlic, minced
1 T. olive oil
1 c. carrots cut in coin shapes
1 c. peeled, cubed sweet potato
2 t. ground turmeric
2 t. ground cumin
½ t. salt
¾ c. water
1 c. yellow summer squash, sliced in coin shapes
1 c. zucchini, sliced in coin shapes
1 c. chopped green bell pepper
¾ c. cherry tomatoes, quartered
1-10-oz pkg. quick-cooking couscous
½ c. snipped fresh mint
In a large Dutch oven, cook onion and garlic in hot oil over medium heat until
tender. Add carrots, sweet potato, turmeric, cumin, and salt. Add water. Bring
to boil; reduce heat. Cook, covered, for 5 minutes, stirring occasionally. Add
yellow summer squash, zucchini, and sweet pepper. Cover and cook for 5 minutes
more or until vegetables are tender. Stir in tomatoes.
Meanwhile, prepare couscous with optional salt according to package directions.
Transfer couscous to a large bowl. Add vegetable mixture; stir gently. Stir in
mint. Serve immediately.
You can substitute or add artichoke hearts, turnips, cabbage, green beans, or
leeks.
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