Couscous with seven Vegetables Katie kirby

Setting the Table

Couscous with seven vegetables which includes but not limited to carrots, cabbage, artichoke, small new potatoes, zucchini, tomatoes also suggests other things like turnips, broad beans, pumpkin, eggplant, but 7 vegetables are great and fulfill the mitzvah (Jewish Food Experience.). It's from a Moroccan themed Shabbat dinner at hillel (Jewish Food Experience.). It origins from the Moroccan with that they see this dish as bountiful, colorful to show off the harvest and mostly served at a holiday (Leah Cooks Kosher ). The origin of couscous is not known but four North African countries that claim its origin is from Tunisia, Morocco, Libya and Algeria but no matter where it came from it is a beloved and most eaten dish (“Couscous with Seven Vegetables: Morroco.”). A story from Vanier Culinary talks about her grandmother’s ancestors lived in the Morocco and they cooked this dish so much, eating such a dish was a weekly thing during the Jewish Festivity the Sabbath. Jonathan Benchmuel’s Sabbath dinners is a simple way to preserve not only a cultural tradition but an opportunity to share stories while enjoying the company of family and friends. Also in Jonathan’s house the Sabbath meant loud singing and amusing family interaction but they can not have their dinner without grandmother’s couscous (“Couscous with Seven Vegetables: Morroco.”). This dish it was important they eat it at more than just the Sabbath but other holidays like Hanukkah, Passover and the Jewish New Year (also known as Rosh Hashanah) (“Couscous with Seven Vegetables: Morroco.”). Couscous with seven vegetables can be a side dish with certain kosher meats with special occasions, like high holidays, but Orthodox Jewish family will make the dish as a vegetarian meal to make sure it is kosher. This dish is has a lot of meaning to the Jewish faith because seven is a lucky number so a dish that featuring seven vegetables in the Rosh Hashanah favorite with the Sephardic Jews. This dish is very easy and quick and can also be severed with salmon made with capers and olive oil (Leah Cooks Kosher ). By what have been reading on the dish it means so much for the Jewish faith and seam to be a stable like turkey at thanksgiving and ham at christmas for my family. In preparing it I see some issues like the time and following all the little details because couscous is very easy to over cook and it may take a little more time then say just rice or pastas. I was attracted to this dish because that you can change different vegetables in and can add meat or what you have around the house or what your family perfears.

Nutrition Facts

I want to look at the history of couscous and why it became important to Judaism. Couscous has a very long history and it moves around a lot which means it has different meanings in different places. Couscous is a very traditional dish in the Mediterranean and Arabian regions of the world. It first came from North Africa and then spread around the world so much to different places like Morocco, Algerians, and Tunisians, couscous is a national dish for the Moroccans (“Where Does Couscous Come from?”). Most time in the United States people will not make it from scratch because it is a long process but the ones that take the time to prepare say that it symbolizes happiness and abundance (“Where Does Couscous Come from?”). So nowadays couscous is everywhere because of the spread and the development of wheat farming (“Where Does Couscous Come from?”). Couscous can be prepared and served in so many different ways from traditional North African dishes with lamb chops or chicken with chickpeas and many different species (“Where Does Couscous Come from?”). The dish I'm going to make it has chickpeas and a lot of different species. There are only three types of couscous which are Moroccan ,Israeli, and Lebanese. The only differences are texture, size, cook time, and the cooking style (“Where Does Couscous Come from?”). The type of couscous that people of Jewish faith use is the pearl-shaped, Israeli type so that is very similar to a peppercorn in size and it takes a little bit longer than Moroccan couscous (Martinelli). A story Katherine Martinelli talks about during the war of independence was that people were using rice, which is a staple for many of new immigrants. However in, Israel it was very scarce, so the first Prime Minister David Ben-Gurion talked to Osem food company about making an inexpensive, mass produced, wheat-based staple. The Osem food company came up with a rice shape from wheat paste that was toasted which they called couscous because it was very similar to the North African staple.Now days it is still a favorite dish and became a comfort food for Israelis(Martinelli). When they need something to keep people full and rice was limited and is very affordable ptitim was made with a simple wheat paste that got extruded into small pasta granules, dried and toasted but it was originally made in the shapes of long grain rice(Koening). Then after a while they started to add small spherical which are pearled Palestinian couscous made from bulgur and wheat flour; it tastes like the toasted egg noodles favored in Jewish cuisine(Koening). Traditional Moroccan couscous and the Israeli couscous is very similar but have many differences, both are made from semolina flour but Israeli couscous is put in round molds and toasted which gives the uniform pearl like shape and a nuttier flavor and the chewy texture (Martinelli). The traditional Moroccan cooking time is very set and if you even cook it a minute longer it will not be good but for the Israeli couscous it has more of a forgiving cooking time which also can be cooked liked a grain or pasta (Martinelli). Also people think couscous is just for the main course but it can be in desserts (Martinelli). Nowadays in the United States and other countries couscous mainly Israeli couscous is a new trend many restaurants now offering it but people do not know how easy it is to make now in the home (Callard). Israeli couscous only takes about six minutes to prepare because it is so small. One downfalls is that it will want to clump up but it clumps less than regular couscous (Callard). With Israeli couscous people are fighting that it is not real couscous it is pasta. In Israel there is a dish that is called ptitim which means in Hebrew “little crumbles” which works prefect (Koening). So the fight about if couscous is couscous or pasta(Koening). Couscous has been passed down from home cooks to restaurant’s executive chef, and has had so much success in restaurants and by the 1996 dinner review on restaurants serving couscous in the New York Times (Koening). In 2002 in the New York Daily News declared “couscous is pulling off a bt of a coup, by pushing polenta off the plate as the starch of choice at trendy restaurants around town” (Koening). Couscous has a lot to do with this four main themes we been discussing in class well-being, social justice, environmental justice and religious freedom. For well-being it goes back to when the war was going on and rice was running low and they needed to something so couscous filled the order and keep people going and feeling full. Social justice not a whole lot but helping people not fight over want to eat and who should be first in a time of need. Environmental justice is couscous is not hard to grow and the passing of how to grow it spend like crazy. Religious freedom in the jewish faith they eat couscous during passover.

everything ready
Cut up and waiting

Kitchen Time

Someone saying “Clean up the kitchen it's time to cook” is how when I go home is I know my mom or someone is going to start cooking a big dinner. At the house I have a very big kitchen but because I have been at school and my mom is planning on more find everything I needed was[Office1] [Office2] a little bit of a challenge but having a lovely sous chef aka my mom helping me, made the whole day and trip home great. My mom and me cooking on a lovely sunny day when we could be outside doing something but we made it fun and wroth the time. we get out all the ingredients all the fresh vegetables, herbs, spices, and the couscous. First we read the all the steps to see what we needed to prep. When we started out with some oil and onions in a big pot (I mean big!). We had a big pot, but we ended up needing to use a big canning pot. We let the onions cook until soft then added garlic in just until you can smell it so not very long then add the stock with is when you will see if you pot in big enough. Then my sous chef drained and clean the chickpeas, then add them to it and brought everything to a boil. Then we lowered the heat to add all the lovely species[ERC3] : saffron, cinnamon, paprika, ground ginger, cayenne, salt, and pepper. Which had the whole house smelling like a middle east pot luck, but the taste was great first got a heat from the paprika , ginger and cayenne then the sweet from the cinnamon. We prepped all the other vegetables, added the ones that will take longer to cook so in to the pot goes small new potatoes and carrots, which take about an hour to get cooked. All my mom and myself smell in the house is all the species! Then zucchini, cabbage, artichoke, tomatoes, and the golden raisins went in and cooked for 20 minutes. Lastly we added fresh herbs parsley and cilantro and let finish cooking while the couscous cooks. Couscous is very easy just read on the box how add water butter and salt and bring it to a boil put the couscous in and remove from heat for 5 minutes. Time to eat! We got the bowls out and spoons I put the couscous down first then put the vegetables and the lovely stock over the top. The first bite, each vegetable and chickpeas nicely cooked then the soft couscous with the raisins with the stock all absorbed out . we both really enjoined but, my mom was not sure about the raisins but she tried one and like how much the stock and species were absorbed in. Next time I plan on trying different vegetables and more raisins and more garlic and cut the recipe in half.

almost done


My dish couscous with seven vegetables has so much to offer people, but some from other religions would not agree me. So looking at each four theme's form class; well being, environmental justice, social justice, and, and religious freedom.first off well being many people would fight that if trying to feed many my dish has no meat which does not help many people who do not have access to good food. Talking about social justice, big things are the cost and finding everything, I had to go to Des Moines to get a few of my vegetables because where I live we don't have a big variety of vegetables. If people want to use vegetables that are out of season, they will more likely pay more. Environmental justice for “Jains” or Jainism would be against eating this because it would be killing the plants or treating them wrong. But for religious freedom many religions like Hindus, Jains, Buddhist, Jews don't eat meat, and my dish had no meat but uses chicken stock, and Jains would not like some vegetables in the dish because they are “killed”. The things that could go wrong are over cooking the couscous, or the vegetables do not get completely cooked. Also, if do not have a big enough pot can be a big issue for 3 quarts of stock and all the vegetables. If feeding a small number of people like when I made it for my mom and myself, it was a lot so cutting it down would be great to do. But you have to give it to my dish: it does have a lot of good reasons to keep making it if you know if you’re going to have a big group of people and need something that works for groups with many dietary needs. The dish can also change a little each time you make it because using vegetables that are in season or what you prefer. Also, you can make it a few days before you need it and it is easy to freeze and save for later. My Moroccan Food talks about the only thing really stopping her from making it at first was thinking couscous was hard to cook which is somewhat true but at the same time just takes being on top of it not just forgetting about it (Benkabbou, Nargisse). I felt the same way once before I have cooked couscous and it did not turn out right so knowing to stand there and watch it and set a timer and follow it even if it does not seem done, trust me it is. I know of other issues for some of my family and very close friends which I see myself sharing this dish with finding vegetable stock because they are vegan or just do not eat anything from an animal. I do not see why someone would not want to make this dish.

Just Dessert

Couscous with seven vegetable was not my first choice but i glad i picked it. The only reason I thought it would be a good dish is because I know my mom and my have a lot vegan friends and they would really enjoy the dish. After making this dish i fell in love with it. My favorite things is that each time you make it you can change what goes in to it and making it something everyone would eat and enjoy. This dish also showed me that even if you do not like something when you put it in something and let the favors mix together it can turn into something great and the one or two things you do not like you can learn to be okay with it a dish.couscous was the part of the dish that was a little new i have tried to make it in the passed but it did not turnout and did not have the right stuff to go with it. I normally eat vegetables but this was a new way to have them come together and just cook and le the favors marry. For me and my family religion is there but not fulling yes we go to church and but it does not run my life. I would see this at a family get together for a holiday or for a just family reunion. My dish is for the time around passover and would be great for people that celebrate Ramadan because they eat when the sun is down and this dish gives them something to fill them up and keep them going through the day. Overall this dish is great and my mom and myself plan on making it more.


work cited

“Where Does Couscous Come from?” Martino Taste, 15 Oct. 2017,www.martinotaste.com/en/blog-en/where-does-couscous-come-from/.

Martinelli, Katherine. “Ben Gurion's Rice and a Tale of Israeli Invention.” TheForward, Forward, 3 Nov. 2010,forward.com/food/132794/ben-gurion-s-rice-and-a-tale-of-israeli-inventio/.

Koenig, Leah. “Ben-Gurion's Rice: The Truth About Israeli Couscous.” TASTE,30 Jan. 2018, www.tastecooking.com/truth-israeli-couscous/.

Callard, Abby. “Newly Obsessed With Israeli Couscous.” Smithsonian.com,Smithsonian Institution, 22 Mar. 2010, www.smithsonianmag.com/arts-culture/newly-obsessed-with-israeli-couscous-83326812/.

Jewish Food Experience. “Seven-Vegetable Couscous.” Jewish FoodExperience, jewishfoodexperience.com/recipes/seven-vegetable-couscous/.

“Couscous with Seven Vegetables: Morroco.” Vanier Culinary,vanierculinary.blogspot.com/2016/03/couscous-with-seven-vegetables-morroco.html.

Leah Cooks Kosher | Kosher Recipes, www.leahcookskosher.com/show_recipe.php?id_recipe=244.

Benkabbou, Nargisse. “Moroccan 7 Vegetables Couscous.” My Moroccan Food, My Moroccan Food, 23 Apr. 2015, www.mymoroccanfood.com/home/2015/4/23/7-Moroccan-seven-vegetables-couscous?rq=couscous.


Created with images by ctowner - "couscous vegetables tomatoes" • photo-graphe - "couscous turnip carrot" • lacuisinesportive - "couscous vegetable meat"

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