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Moroccan Vegetables with Couscous


Shabbos at the Chefetz family was always a special experience. Crossing over the Green Line in a bulletproof bus as we passed panoramic views of the beautiful Israeli countryside was just the beginning.  

The Chefetzes live on a beautiful, picturesque kibbutz that is like one big happy family. Their villa overlooks the Arab village of Gaza and, as eerily close as they are, it is surprisingly relaxing and quiet in Dolev.  

Besides for the chavayah of Shabbos over the Green Line, the Chefetz family is warm and loving. We loved joining them and their table full of guests. Michali never served the same thing twice and her dishes were always varied. I always left with a full dose of good memories and some delicious recipes. Here is one that I enjoyed on one of our visits there. It is typically served with the smaller Moroccan couscous, but you can also use Israeli couscous as pictured.


Prepare the Moroccan Couscous

1. In a large sauté pan, sauté onions in oil until soft. Add carrots and water just to cover.
2. Cook over a low flame for about 10 minutes, stirring occasionally. Add rest of vegetables, spices and tomato paste and more water to cover. Raise fire and bring to a boil. Reduce to a simmer and cook for about 25 minutes.
3. Serve over couscous.