Cous Cous with Fall Veggies
Cous Cous is a staple in the Israeli kitchen and has become one in mine. You don’t have to cook this grain, just add hot water and let it sit. Once I found whole wheat cous cous, in my local store, I started using this as the base of various dishes. This one uses a mix of fall veggies, like butternut squash and cabbage and protein rich chickpeas, alongside a flavorful broth with saffron and turmeric. This is a great meatless main that is flavorful and filling. (Adapted from Janna Gur’s Jewish Soul Food)
  • CourseMain Course
  • CuisineMiddle Eastern
Servings Prep Time
4People 20 Minutes
Cook Time
Servings Prep Time
4People 20 Minutes
Cook Time
  • 3/4Cup Dried chickpeassoaked overnight (or 1 can chick peas)
  • 3 Carrotscut into large chunks
  • 3 Potatoespeeled and quartered
  • 2 Onionspeeled and quartered (if large)
  • 1TBS Extra virgin olive oil
  • 1Cup Broth
  • 2 Zucchiniscut into large chunks
  • 1Lb Butternut squashcut into large chunks
  • 1/2Head Green cabbagecore removed, cut into quarters
  • 3Stalks Celerycut into half, crosswise
  • salt and pepper to taste
  • 1tsp Turmeric
  • 10 Saffron threads *optional if you can find it
  • 2Cups Dry Cous couscooked according to package directions
  • 3TBS Extra virgin olive oil
  1. Place the chick peas in a large Dutch Oven or pot covered with water and cook until the chick peas are tender.
  2. Once tender, add the carrots, potatoes, onions and 1 TBS olive oil and cook covered for another 20 minutes.
  3. If water begins to get low, add 1 cup broth.
  4. Add the remaining vegetables with salt, pepper, turmeric and saffron threads. Make sure the saffron is submerged in the water/broth and the broth comes up about half way to the vegetables.
  5. Cover and cook until all of the vegetables are tender.
  6. While the vegetables are cooking, place the dry cous cous, 3 TBS olive oil and salt and pepper to taste in a large glass bowl. Cover with 2 1/2 cups of boiling water and cover with foil for 5 minutes. After 5 minutes, the cous cous should have absorbed the water. Fluff with a fork.
  7. Serve warm in bowls, with cous cous on the bottom, topped with vegetables and broth.
Recipe Notes

* Trader Joe’s sells reasonable saffron