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.
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.
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.
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