*This is the recipe that prompted me to start a B’tayavon section for Jerusalem Connection. The recipe card I had for Israeli couscous was so stained with spices and smeared with olive oil that I could barely read it anymore. So when I started typing a back up copy I decided to type up a few more favorites that were looking tattered. And before I knew it B’tayavon was born!
2 tablespoons olive oil
1 and 1/2 cups celery
1 clove garlic, minced
1 large onion, diced
1 red bell pepper, diced
2 cups butternut squash, peeled and cubed
3 cups vegetable stock
1/2 teaspoon salt
1/2 teaspoon turmeric
1/2 teaspoon cumin
1 cup carrots, peeled and thinly sliced
1 cup zucchini, peeled and sliced
1/2 cup raisins
1 and 2/3 cups couscous, dry
1) In a large skillet, heat oil over medium-high heat. Add celery, garlic, onion, red pepper, and squash. Saute, stirring continually until onions are translucent, about 5 minutes.
2) Add stock, salt, tumeric, and cumin. Continue cooking, stirring often for 10-15 minutes.
3) Add carrots, zucchini, and raisins and cook until carrots are very tender.
4) Make couscous according to package directions. Serve together.
*Recipe by Shelley Neese, vice president of The Jerusalem Connection. Click here for her articles and videos.