Shabbat dinner, a sacred tradition observed by Jewish families worldwide, is a time for reflection, gratitude, and the sharing of delicious meals. It’s a time to gather around the table, savor delectable dishes, and strengthen bonds. Inspired by the diverse culinary traditions of the world, I’ve crafted a dish that pays homage to the spirit of Shabbat while tantalizing the taste buds.
Dish Title: Saffron-Infused Israeli Couscous with Roasted Vegetables and Harissa Yogurt
Ingredients:
Shabbat Dinner Recipes You’re Going to Love The Nosher
Image Source: myjewishlearning.com
For the Couscous:
1 cup Israeli couscous
1 teaspoon saffron threads, steeped in 1/4 cup hot water
1 cup vegetable broth
1/4 cup olive oil
1 onion, finely chopped
2 cloves garlic, minced
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon red pepper flakes
Salt and pepper to taste
1/4 cup chopped fresh parsley
For the Roasted Vegetables:
1 large eggplant, cut into 1-inch cubes
1 large sweet potato, peeled and cut into 1-inch cubes
1 red bell pepper, seeded and cut into 1-inch pieces
1 yellow bell pepper, seeded and cut into 1-inch pieces
1 zucchini, cut into 1-inch pieces
1 tablespoon olive oil
Salt and pepper to taste
For the Harissa Yogurt:
1 cup Greek yogurt
2 tablespoons harissa paste
1 tablespoon fresh lemon juice
1 teaspoon honey
Salt and pepper to taste
Preparation Process:
Total Time: 1 hour
1. Prepare the Couscous:
Heat olive oil in a large pot over medium heat. Add onion and garlic, cook until softened, about 5 minutes.
Stir in cumin, coriander, and red pepper flakes. Cook for 30 seconds more.
Add Israeli couscous and toast for 2 minutes, stirring constantly.
Pour in vegetable broth and saffron water. Bring to a boil, then reduce heat to low, cover, and simmer for 10 minutes, or until liquid is absorbed.
Fluff with a fork, stir in parsley, and season with salt and pepper.
2. Roast the Vegetables:
Preheat oven to 425°F (220°C).
Toss eggplant, sweet potato, bell peppers, and zucchini with olive oil, salt, and pepper on a baking sheet.
Roast in preheated oven for 25-30 minutes, or until tender and slightly browned.
3. Make the Harissa Yogurt:
In a small bowl, combine Greek yogurt, harissa paste, lemon juice, honey, salt, and pepper. Mix well.
Serving Ideas:
Serve the saffron-infused couscous topped with roasted vegetables and a dollop of harissa yogurt.
Garnish with fresh herbs like mint or cilantro.
Serve with a side of pita bread for dipping into the harissa yogurt.
Pair with a refreshing cucumber salad or a light green salad.
This dish is a harmonious blend of flavors and textures, inspired by the rich culinary traditions of the Middle East and North Africa. The fragrant saffron-infused couscous, the vibrant roasted vegetables, and the fiery harissa yogurt create a symphony of taste that is both comforting and exhilarating. It’s a dish that celebrates the beauty of diversity and the power of food to bring people together.
