Holidays and Entertaining/ Jewish New Year/ Vegan Recipes

Seven-Vegetable Couscous

Seven-vegetable couscous

Seven is a lucky number in Jewish tradition, so a soup or stew featuring seven vegetables is a Rosh Hashanah (Jewish New Year) favorite among Sephardic Jews. Despite the longish ingredient list, it’s easy and quick enough to serve as a mid-week main dish even if you don’t observe the Jewish New Year. Feel free to replace other veggies for the ones listed below. Want a gluten-free version? Substitute  quinoa for the couscous. From Vegan Holiday Kitchen. Photo by Susan Voisin, FatFree Vegan Kitchen.


Seven-vegetable couscous

Seven-Vegetable Couscous

Despite the longish ingredient list, this is easy and quick enough to serve as a mid-week main dish even if you don't observe the Jewish New Year.
4 from 1 vote
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Course: Grain main dish / Jewish New Year
Cuisine: Jewish holiday / Vegan
Diet: Vegan, Vegetarian
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 8
Author: Veg Kitchen


  • 1 1/2 cups couscous preferably whole grain
  • 1 tablespoon olive oil or vegan buttery spread like Earth Balance
  • 1 teaspoon turmeric
  • 1 teaspoon salt
  • 2 tablespoons olive oil
  • 2 medium onions quartered and thinly sliced
  • 1 heaping cup thinly shredded green cabbage
  • 1 medium turnip peeled and diced
  • 1 medium yellow summer squash halved lengthwise and sliced l/4-inch thick
  • 1 medium zucchini halved lengthwise and sliced l/4-inch thick
  • 1 1/2 cups cooked or canned drained and rinsed chickpeas
  • 1 1/2 cups diced ripe tomatoes
  • 2 teaspoons grated fresh or jarred ginger
  • 1/2 teaspoon each: ground cumin coriander, turmeric and salt


  • 1/2 cup golden raisins or finely chopped dried apricots
  • 1/3 cup minced fresh parsley
  • 1/2 cup sliced or slivered toasted almonds


  • Combine the couscous and 3 cups boiling water in a heatproof bowl. Cover and let stand until water is absorbed, about 10 minutes. Fluff with a fork, then stir in the margarine, turmeric and salt. Cover and set aside.
  • For the vegetable stew, heat the oil in a large saucepan or soup pot. Add the onions and sauté over moderate heat until translucent. Stir in cabbage and sauté until both it and the onion are lightly golden.
  • Add remaining stew ingredients. Bring to a simmer, then over and reduce the heat to medium-low. Cook, stirring occasionally, for 15 to 20 minutes. Add water as needed to produce a moist, but not soupy, consistency. The vegetables should be tender, but still firm.
  • To serve, arrange the couscous on the outer edge of a large serving platter. Pour vegetable mixture in the center, then sprinkle with the garnishes. Let each guest place a mound of couscous on their dinner plate and top it with the vegetable mixture.


Variation: For a gluten-free variation, use quinoa in place of couscous. Use 1 1/2 cups quinoa, and simmer gently in 3 cups water until the water is absorbed.

Seven-vegetable couscous for Jewish New Year

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  • Reply
    September 28, 2011 at 10:39 am

    Another great recipe, Thanks Nava!!

  • Reply
    September 23, 2014 at 2:24 am

    Thanx for this recipe; I’m making it for Rosh Hashanah this week.

    • Reply
      September 23, 2014 at 9:13 am

      I hope you and yours enjoy it, Gerde!

  • Reply
    Darlene Damgo
    September 19, 2017 at 9:38 pm

    4 stars
    wow thank you for posting vegan recipes love it

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