Couscous and Vegetables

On Thursdays I buy lots of fresh vegetables (cabbage, squash or pumpkin, zucchini, carrots, celery ...) and use them to make a big pot of "Marak L'Couscous" (Soup for Couscous). We enjoy eating Couscous with the Vegetables alongside Roast Chicken on Shabbat, and alongside Shnitzel during the week. It only takes five minutes to prepare more couscous if we finish it before the soup.

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