COUSCOUS AND TAJINE | 113 MICHAL WRITES: When I was a teenager, cooking was one of my main hobbies. Back then, we could not get any recipe we wanted from the internet within seconds, so the only way for me to learn systematically was from cookbooks. I remember one birthday party when I received half a dozen cookbooks as presents. I would then make each and every recipe in the book. With time, I became confident enough to improvise freely in the kitchen. Till today cooking is one of my favorite house “chores” and I see it as a type of therapy. Luckily for us, years after, Ma’ayan adopted this hobby as well. He is cooking gourmet meals on a regular basis, and currently challenging himself to cook every recipe from Doreen’s previous cookbook: A Potpourri of Memories. He has already prepared many recipes to our enjoyment. COUSCOUS From my cookbook A Potpourri of Memories The vegetables for the sauce should include root vegetables and pumpkin. Green peas have no place here. I only make couscous from a packet, preferably whole grain and coarse. Our daughter-in-law Limor makes her couscous from semolina. It is delicious. Serves: 6 SAUCE 1 large onion, cubed 3 stalks celery, sliced 2 carrots, cubed 1 parsnip, cubed 1 turnip, cubed 300g pumpkin in chunks 2 fresh tomatoes, chopped 1 Tbs oil, or enough to cover bottom of pan 1 tsp turmeric 2 tsp cumin 1 tsp ground coriander Black pepper and (salt) 2 cloves garlic, crushed 2 Tbs tomato paste Water, parave vegetable or chicken stock to cover 1 can chickpeas *
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