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Moroccan 7 vegetables couscous

Bracha Sabbah

Food Blogger

Ingredients & Method


  • 4 tablespoons of oil ( I use canola)
  • 2 kilos of gravy beef ( or lamb chank )
  • 2 tablespoons of ground cumin
  • 2 tablespoons of ground sweet paprika
  • 2 tablespoons of turmeric
  • salt and pepper
  • enough water to just cover the meat and then the vegetables.
  • 3 zucchinis cubed in chunks
  • 4 carrots cut chunks
  • 1 leek
  • 1 tomato peeled and cut into cubes
  • 2 small turnips chop
  • 2 onions halved and chops
  • half a pumpkin cubed in chunks
  • 1 tin of chickpeas
  • couples of dates ( I use about 6 ) and half cup of raisins
  • 1 box of couscous (I use the San Remo )



  1. heat oil into a pot and brown the meat on all the sides.
  2. add spices unto the meat.
  3. cover the meat with water and let cook for about an hour or until soften , covered on a low flame.
  4. add the vegetables except for the pumpkin.
  5. add the dates halves.
  6. add the chickpeas and let cook for 2 hours on a low flame.
  7. add the pumpkin last and let cook a further half hour or until the pumpkin is cooked.
  8. prepare the couscous using the instructions on the box.


Et Voila !

I try to use seven vegetables . Seven is an especially lucky number in many cultures, including Judaism. The world was created in seven days. The seventh day is Shabbat. Together, there are seven patriarchs and matriarchs. At a Jewish wedding, there are seven blessings. You get the idea.

So it is no wonder, then, that on Rosh Hashanah, the new year holiday, when we try to do everything we can to ensure good luck for the coming year, there is a tradition of eating seven vegetables. This tradition is especially prevalent among Sephardic Jews. On Rosh Hashana we add the dates and the raisins too , to unsure that we will have a sweet new year.

Bracha Sabbah



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