Israeli Couscous Stew


  • couscous
  • onions
  • pumpkin
  • zucchini squash
  • carrots
  • potatoes
  • cabbage (optional)
  • can of chick peas, drained
  • salt and pepper
  • turmeric
  • chicken soup mix (pareve if you want the dish to be pareve)


1. In a soup pot, fry two onions in a bit of oil.
2. Add vegetables, chick peas and spices. Use quantities according to taste. Cover with water.
3. Bring to a boil, and then simmer until vegetables are softened but not mushy.
4. Make couscous according to package directions.
5. To serve, spread couscous on a shallow serving plate. Top in the center with the stew.
* This tastes best when served within hours of making.

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