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Moroccan Vegetable Couscous
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A vegetarian version of the typical Moroccan couscous preparation.

Serves: 6

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Sephardic Parve Entree

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2 cups couscous
4 cups water
1 large onion, sliced thin
2 cloves garlic, minced
2 tbl. kosher red wine
1 lb. canned chopped tomatoes, undrained
3 large carrots, cut in large pieces
2 large celery stalks, cut in large sections
1 medium turnip, cut into 1/2 inch cubes
1/2 tsp. cinnamon
1/2 tsp. fennel seed
1 tsp. ground cumin
1/4 tsp. turmeric
1 tsp. paprika
1/8 tsp. cayenne
1/2 lb. zucchini, cut into 1/2 inch slices
1/2 cup red bell peppers, chopped
1/4 cup raisins
1/4 cup apricots, dried
1 can chickpeas, rinsed and drained
1/4 cup fresh parsley, chopped


  1. In a large bowl pour 4 cups boiling water over 2 cups of couscous and let sit at least 15 minutes. Keep warm and fluff with a fork before using.
  2. Sauté onion and garlic in wine until onion is just translucent.
  3. Add tomatoes, carrots, celery, turnip, spices and bring to a boil (the liquid from the canned tomatoes should be enough but add more if required)
  4. Reduce the heat and simmer for about 20 minutes.
  5. Add zucchini, red pepper, raisins, apricots, and chickpeas and simmer for an additional 15 minutes.
  6. Serve in individual soup bowls with couscous topped with vegetables. Garnish with the chopped parsley.

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