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Couscous and Vegetables (Parve)


Couscous and Vegetables

Couscous and Vegetables

Giora Shimoni
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.

Prep Time: 20 minutes

Cook Time: 1 hour

Total Time: 1 hour, 20 minutes


  • 1/3 cup olive oil
  • 1 onion, peeled and chopped
  • 3 carrots, cut into circles
  • 3 celery stalks, cut into 2-3 inch pieces
  • 1 medium cabbage, cut into 2-3 inch wedges
  • 1 potato, peeled and cut into 2-3 inch pieces
  • 1 butternut squash or 1 pound pumpkin, cut into 2-3 inch pieces
  • 1 zucchini, cut into circles
  • 1 teaspoon turmeric
  • parve chicken soup powder to taste
  • salt and pepper to taste
  • 1 1/2 cups chickpeas, frozen


1. In a large pot, heat oil over medium heat. Add vegetables and saute for 15-20 minutes, stirring frequently.
2. Cover vegetables with enough boiling water to cover them.
3. Season with parve chicken soup mix, turmeric, salt and freshly ground pepper to taste.
4. Bring soup to a boil. Reduce heat to medium-low. Cover and simmer until the vegetables are soft.
5. Add frozen chickpeas. Simmer for another 20 minutes. Remove from heat.
6. Prepare couscous from a package according to package directions.
7. To serve, place couscous on a plate and top with vegetables, including some of the broth.
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