I’m having a love/hate relationship with food lately. By “love,” I mean, you know, I want to eat yummy food all the time. By “hate,” I mean I don’t have the energy for it any more. And this isn’t just a post-high holiday thing. This is all about trying to find the time and energy to feed a two year-old every. single. day. And I only have one child – I don’t know how the moms with multiple kids balance everything!
For those just joining me in this weird journey, I’m currently living a life of temporary single parenthood. It’s important to note that this set up of mine is, in fact, temporary. I have the privilege of having a supportive and loving husband. We call each other, he offers me emotional support and he comes to visit every so often (more on why I’m in this situation here). The parts of this temporary single parent status that I expected to stink (time has become my most sought after currency. I got up at 5:30am PST just to finish writing this post) but the part of this situation that I didn’t expect is the effect this has had on our meal times.
We used to have family dinners. We’d eat together, the three of us, at least 3 nights a week plus Shabbat. The husband and I committed to that when we had a child. As a social worker and school counselor, I am well aware of the statistics that go along with shared family meals (35% less likely to engage in disordered eating, 24% more likely to eat healthier foods and 12% less likely to be overweight, Hammons & Fiese, 2011). Plus the fact that family mealtime offers uninterrupted time for us to spend time together. Or so I’m told. I have a toddler. Regardless, family mealtime combines my two favorite things: my family and food!
But now that it’s just me and the kiddo, the aspects of managing our day-to-day life of work/school/family has driven me to want to collapse when she’s in bed at 8:00 pm. And so, I’ve developed a habit of cooking just for her at around 5:30 and then settling in with a salad and TV for myself after she goes to bed. That salad, of course, consists of things like pre-washed kale, shredded carrots, shredded cheese (neither of which I shred myself, yikes.) Its not as sad as it sounds. OK, it’s a little bit as sad as it sounds. That being said, I realized things had drastically changed when I went from making Shabbat meals with multiple courses to one pot of veggie quinoa soup for the kid and myself and calling it a day. So after roughly the 12th night of the same salad, I decided I needed a change of pace. The kid and I needed to get back to family dinners and I needed to get creative with my meals again. A few tricks that are helping me reach my goal:
- Batch cooking – Each Sunday I make big batches of something, i.e. roasted vegetables, sauce, rice or quinoa, that I can use in various recipes for the remainder of the week
- Remix – Since I have to make my own lunch, I did myself a favor and bought into the kiddo’s kosher school lunch plan. They always send home leftovers (and there is always leftovers), which I remix into something else for her dinner (read: stir fry!)
- The kid stays in the picture – Now that she’s a little over 2, she actually can help me cook, which has been very fun and exciting. She’s officially in charge of all seasoning and can sprinkle cheese on a homemade pizza like nobody’s business. Getting her involved has made cooking fun again and has even forced me to get creative with meal planning.
- Soup – The kid loves soup. I love soup. Soup is always a great way for us to get our vegetables in us. Therefore, I’ve started making a soup that we might both love but dressing it up for me. The perfect example of that is this roasted potato and leek soup recipe. I dress it down for her, though she does get a sprinkling of Parmesan cheese. I dress it up for myself by sprinkling cheese on it AND drizzling the jalapeno oil. It’s a win/win!
The kid and I are surviving and at times, we’re even thriving. She’s at that amazing age where she’s starting to have conversations so sitting down together isn’t just about me making sure she’s actually eating, like back in the days of her infancy. Rather, mealtime has become this magical time of actually getting to know the person she’s becoming and I couldn’t be more grateful for the opportunity to slow down and listen.
For the potato soup:
2 pounds Yukon gold potatoes, peeled and cut into 3/4-inch chunks
4 cups chopped leeks, white and light green parts, cleaned of all sand (4 leeks)
5 cloves garlic (4 whole cloves and 1 minced)
1 medium onion, chopped
1/4 cup olive oil
freshly ground black pepper
3 - 4 cups of vegetable stock
¾ cup heavy whipping cream
For the jalapeno oil:
1/2 cup olive oil
1 garlic clove, thickly sliced
1 large jalapeno, thickly sliced
coarse salt, optional
To make the soup:
Preheat the oven to 400 degrees F.
Combine the garlic cloves, potatoes, and leeks on a sheet pan in a single layer. Add the olive oil, 1 tsp salt, and 1/2 tsp pepper and toss to coat the vegetables evenly. Roast for 40 to 45 minutes, turning them with a spatula a few times during cooking, until very tender.
Towards the last 10 minutes of roasting, heat 2 tbsp of olive oil in a large stockpot or Dutch oven. Saute the onion in the oil until translucent. Add 1 clove minced garlic, 1 tsp of thyme, 1 tsp of kosher salt and ½ tsp of black pepper and saute for another 2 minutes. Once vegetables are done roasting, add them to the stockpot of onions and garlic. Stir and let cook for a few minutes. You may need to add another tbsp of oil to accommodate the addition of the roasted vegetables.
Once everything has sauted together for a couple of minutes, add vegetable broth to the stock pot and stir to combine. Bring to a boil, turn down to low and let simmer for 20 - 30 minutes. After the simmering, check to ensure that the potatoes have begun to soften. Remove from heat and let cool for 5 minutes.
Using an immersion blender, puree the soup until smooth. Add the remaining 1 cup of stock to thicken the soup. If it still isn’t thick enough, add the final cup a little at a time until desired thickness. Add the cream, 2 tsp salt, and 1 tsp pepper and check the seasonings.
To make the oil:
Heat the oil in a saucepan, over medium-high heat. Lower the heat to medium and add in the jalapeno, garlic and salt.
Stir slowly and constantly, and after a minute or so, lower the heat to low so that you do not burn the garlic. Continue slowly stirring until the garlic begins to brown, remove from heat and allow to sit for 10 minutes or so.
Remove the jalapeno and garlic, and once cooled, store in an air-tight container in the fridge.
It’s autumn, and sure, we all love pumpkin. But there are also an array of other squash and seasonal veggies that are pretty exciting too, including the adorable acorn squash.
Growing up my dad would prepare acorn squash in a very simple way: cut in half and roasted with butter and maple syrup. Nothing bad about that.
But I have been searching for other ways to prepare the cute squash. Finally a few weeks ago I came across this recipe for Orzo and Cheese Baked in Acorn Squash and I thought: ok, I have to make this! Not only is it cheesy and easy, but making a stuffed dish during Sukkot was also Jewishly appropriate.
I didn’t have orzo, but I did have Israeli couscous, a favorite ingredient. I also wanted to get in a little extra vegetables in this dish, so I added some onion and pepper. Want to make this healthier? You could substitute whole wheat couscous, quinoa and even add some lentils.
2 small acorn squash, halved and seeded
¾ cup water
¾ cup uncooked Israeli couscous
¾ cup water
Salt and pepper
½ onion, diced
½ red bell pepper, diced
1 garlic clove, minced
Salt and pepper
Pinch red pepper flakes
¼ cup milk
½ cup grated cheddar cheese
2 Tbsp Parmesan cheese
Preheat oven to 400 degrees. Slice off a piece from each half of acorn squash so they will lie flat in the pan when baking later.
Place squash open side down in a baking pan. Add 3/4 cup water to pan. Cover tightly with foil. Bake for 35 minutes. Remove from oven and discard water. Turn squash open side up. Sprinkle with salt and pepper and cook another 15 minutes until tender.
Bring the ¾ cup of water to a boil. Add couscous and salt and pepper, cover and reduce heat to low. Simmer for 10 minutes.
In a large sauté pan add a few tbsp olive oil. Cook onions and pepper for 4 minutes. Add garlic and red pepper flakes and continue cooking until soft and translucent, another 4-5 minutes. Remove from heat and add to a large bowl. Add cooked couscous, cheddar cheese, milk and 1 Tbsp Parmesan cheese. Mix thoroughly.
Remove squash from oven. Spoon couscous cheese filling into each squash. Top with additional Parmesan cheese, fresh parsley and a drizzle of olive oil. Bake until top begins to brown, around 25 minutes.
Next to pumpkin, apple cider might be one of my favorite flavors of fall. I like it hot and spicy, spiked with bourbon or just plain out of the container on a cool and sunny autumn day.
But I also love cooking with it. For the past few years I have been making a fall favorite apple cider beef stew which is perfect for Sunday supper or Shabbat dinner. But I am always looking for savory recipes to use this beloved ingredient.
This past week I came across this recipe for Roasted Sweet Potatoes and Carrots made with orange juice and herbs among other flavors. I thought, if you could roast root vegetables with orange juice, why not apple cider?
I tested it out, and it was a hit. This is a perfect side dish for any kind of dinner this time of year.
2 medium sweet potatoes, peeled and cubed
3 medium-large carrots, peeled and cut into 1-inch rounds
1 small red onion, cut into 1-inch pieces
3 whole garlic cloves
1/4 cup apple cider
2 Tbsp olive oil
2 Tbsp chopped fresh thyme
salt and pepper to taste
Preheat oven to 400 degrees.
Place your cut sweet potatoes, carrots, red onion and garlic cloves on a baking sheet and spread them in a single layer.
In a small bowl, whisk together apple cider, olive oil, thyme, salt and pepper. Drizzle mixture all over vegetables and toss to coat evenly.
Roast for 35-45 minutes, until vegetables are caramelized to your liking. Serve immediately.
With the holidays quickly approaching, we find ourselves yet again in the kitchen preparing daily feasts for our families and friends. Whether we are cooking traditional foods or new recipes, we sometimes get lost in the idea that the more complicated the recipe, the tastier and more impressive it is. In my own cooking, I find that it’s usually the simpler recipes using fresh and seasonal produce are the most delicious and healthier to boot. Let’s put the healthy back into the new year and cook fresh, seasonal foods and this butternut squash gnocchi is healthful and delicious.
Aviva Kanoff’s new cookbook “Gluten Free Around the World” comes out November 1, 2014.
1 medium butternut squash, peeled and cubed
1 large egg
¾ tsp salt
1 ½ cups all-purpose gluten-free flour, plus more for hands and work surface
3 Tbsp butter
¼ cup fresh sage leaves
sea salt to taste
Parmesan cheese, grated (optional)
Boil butternut squash in 4 cups water until soft, then strain. Mash or puree in a food processor.
Set a large pot of water to boil. In a medium-sized bowl, combine butternut squash, egg and salt. Add flour in 3-4 separate additions, stirring to combine after each addition. Continue adding flour until dough is firm enough to handle, but still somewhat sticky.
With floured hands, pinch off about a quarter of the dough. Roll between palms and on floured work surface to make a 1-inch thick rope. Cut rope into bite-sized pieces. Repeat with remaining dough.
Drop gnocchi into boiling water and cook until they rise to the surface, about 5 minutes. Meanwhile, melt butter in a large, heavy saucepan. Add sage leaves and cook, swirling frequently, until butter browns. Set aside.
Drain gnocchi on paper towels, then add to brown butter and toss. Sprinkle with sea salt and Parmesan cheese if desired.
We made it through the first set of the holidays. Congrats to all of us. Of course we look forward to and enjoy the holidays with out families, but they are also exhausting.
And what’s next? Another holiday of course. It’s time for Sukkot.
By the time it’s Sukkot I am ready for lighter meals, which is why a delicious soup with a salad, cheese and crackers is my ideal menu. It’s satisfying, but a little lightened up after the past few weeks of meal-laden celebrating.
Sukkot also coincides with the fall, and my obsession for all things pumpkin. Cakes and pies, grilled and roasted: you name it I have done it or will be doing it. This soup is amazing because when you are roasting the pumpkin and red pepper with the sage you entire house will smell like the warming flavors of fall.
Note: I prefer to roast the red peppers the day before making the soup. The skin comes off more easily with plenty of time for cooling.
2 sugar pumpkins
3 red peppers
1 yellow onion, chopped
6 cloves of garlic, minced
20 sage leaves
2 medium yukon potato, cubed
½ cup olive oil plus olive oil for brushing the pumpkin
4 cups vegetable or chicken broth
4 cups water
1 tsp of maple syrup
1 tsp cayenne pepper
salt and pepper
1 Tbsp minced garlic
1 tsp dried sage
leftover challah, cut into cubes
Split the pumpkins in half, rub inside with 4 tablespoons of olive oil and the maple syrup. Place 16 sage leaves inside and roast on a baking sheet at 375 degrees for 1 1/2 hours until inside of pumpkin is tender.
When there is a half an hour left, place the whole red peppers in the oven. Peppers should roast until the skin is crisp and a little black.
Once the pumpkin is out of the oven, discard the sage. Place the roasted red peppers in a paper bag. After the peppers have cooled, peel the skin, remove seeds and cut into pieces.
Scoop out the flesh of the pumpkin using a large spoon. Discard the skin.
Heat 2 tablespoons olive oil in a large pot. Add the onions and cook until translucent. Add the
Add potatoes and sauté for 5 minutes. Add the roasted red pepper, the pumpkin flesh, and the remaining sage leaves. Sauté all veggies for another 5 minutes until the potatoes are soft.
Add the liquid and bring to a boil. Once boiled turn down to low and let simmer for 20 minutes.
Use an immersion blender to blend until smooth. Add salt, pepper, and cayenne pepper. If you don't have an immersion blender, you can puree in batches in a food processor or regular blender.
Spread the challah cubes on a baking sheet in a single layer and drizzle with olive oil. Toss with dried sage and minced garlic.
Bake at 350 for 10-15 minutes until golden and crispy. Remove from baking sheet and allow to cool.
Serve soup with challah croutons and sage as garnish if desired.
Everyone loves pumpkin these days, eh? Every cafe carries their own version of a pumpkin latte and pumpkin-themed candies overflow on supermarket shelves this time of year. ‘Tis truly the season of pumpkin, and I am not really complaining.
I love finding news ways to cook and bake with pumpkin including white pumpkin cheddar ale soup, pumpkin pizza and pumpkin corn ricotta enchiladas, which is a perfect dish this time of year when pumpkin is first coming into season and fresh corn is still in abundance at local farmers markets. Some other fun pumpkin recipes to try? Pumpkin Flan, pumpkin challah and of course some classic pumpkin bread.
As with many recipes I dream up, I was merely staring in my fridge when a leftover can of pumpkin puree sparked the idea: pumpkin babka!
Well, I whipped up a batch of babka dough, impatiently let it rise, and filled it with pumpkin puree, brown sugar and cinnamon. After 35 minutes of baking, my apartment smelled like a perfect piece of autumn heaven, and a new pumpkin recipe was born.
This babka is perfect to serve at your Yom Kippur break-fast, brunch gatherings or just with a cup of coffee for breakfast. Because you can use canned pumpkin, you can make this recipe year-round, so you can enjoy a little slice of pumpkin spice even when pumpkins aren’t in season.
For the dough:
4 ½ cups flour
1/3 cup sugar
1 Tbsp yeast
1 tsp sugar
½ cup lukewarm water
¾ cup plus 2 Tbsp butter or margarine, melted
½ cup milk or almond milk
2 tsp vanilla
1 Tbsp cinnamon
1 tsp ginger
¼ tsp ground allspice
¼ tsp ground clove
¼ tsp ground nutmeg
For the filling:
1 ½ cup canned pumpkin or pureed fresh pumpkin
¾ cup brown sugar
1 ½ Tbsp cinnamon
For the syrup:
2/3 cup water
1 cup sugar
1 tsp vanilla
1 whole cinnamon stick
Place yeast and sugar in a small bowl. Add lukewarm water and set aside until foamy, around 5-10 minutes.
In a stand mixer fitted with dough hook, mix together flour, sugar, vanilla, cinnamon, ginger, nutmeg, clove and allspice. In a separate bowl, mix together melted butter (or margarine) and milk (or almond milk).
Put mixer on low and begin adding the water yeast mixture, then the butter-milk mixture. Add the eggs one at a time.
When the dough begins to come together, after about 3-5 minutes, raise the speed to high and mix for another 5-10 minutes until the dough is shiny and elastic.
Place dough in a greased bowl with a damp towel on top. Allow to rise until it has doubled, about 1-2 hours.
Preheat oven to 350 degrees.
Cut dough into three equal parts. Roll out dough until it is a rectangular-like shape. Spread with ½ cup of pumpkin, ¼ cup brown sugar and ½ Tbsp cinnamon. Working from the longest side, roll up dough using quick fingers, like you would in order to make cinnamon rolls.
Once the dough is a long log, cut it straight down the middle so the filling is exposed. Secure the ends on one side, and twist both the pieces. Pinch and secure at the other end.
Repeat with two additional babkas. Place in a greased loaf pan.
Bake for 35 minutes.
While the babka is baking, combine 2/3 cup water, 1 cup sugar, 1 tsp vanilla and 1 whole cinnamon stick in a small saucepan. Bring to a boil on medium-high heat. Once it comes to a boil, remove from heat and swirl around to ensure all the sugar is dissolved.
About 20-25 minutes into baking, spoon about half the syrup onto the baking babkas.
When you take the babkas out of the oven after they have baked completely, immediately brush extra syrup on top of all three babkas. You may have syrup leftover.
I try to eat a pretty healthy and mostly unprocessed gluten-free diet, but I do love mac & cheese. This is my new favorite way to make it—a healthier cheese sauce that uses pureed butternut squash and milk as the base with just a bit of shredded cheese, topped off with cheese and buttered breadcrumbs, and baked in the oven until it’s bubbly inside and toasty on top. This is also a great way to get picky kids to eat vegetables—the sauce tastes cheesy, not squashy! For an extra bit of richness, use whole milk instead of 2%.
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2 Tbsp olive oil
1 large onion, diced
3 garlic cloves, minced
2 cups cooked butternut squash
1 ¼ cup 2 % milk
½ tsp sea salt + more to taste
1/8 tsp black pepper
1 lb gluten-free pasta (macaroni, penne, ziti, or rigatoni are best)
1½ cups shredded mozzarella, divided
1/3 cup gluten-free breadcrumbs
2 Tbsp melted butter
Finely minced herbs for garnish
Grease a 9x13 inch baking pan or a 10-inch cast iron skillet. Place a large pot of salted water to boil and preheat the oven to 375 degrees.
Heat a skillet over a medium flame. Add olive oil, onion, and garlic and sauté 6-8 minutes until the onions are soft. Remove from heat and add squash, 1 cup of milk, ½ tsp salt, and pepper. Using an immersion blender, blend squash mixture until smooth. If you don't have an immersion blender you can use a food processor or blender and puree in batches.
Add additional ¼ cup of milk as necessary, you want a thick sauce but you don’t want it too chunky. Stir in 1 cup mozzarella and additional salt and pepper to taste.
Once the water is boiling, cook pasta until very al dente (3-4 minutes less than you would normally cook it, this will help prevent the pasta from becoming mushy as it cooks longer in the oven). Drain pasta and return to pot. Add squash sauce and stir until all of the pasta is evenly coated. Pour into prepared baking dish.
Stir bread crumbs into melted butter. Top pasta with remaining mozzarella and buttered bread crumbs. Bake at 375 for 30-40 minutes until the cheese and breadcrumbs are toasty and the edges of the pasta are browned.
Top with your favorite fresh herbs such as basil or parsley.
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Everyone loves cakes and bread made with pumpkin this time of year (especially me). But have you ever tried sweet potato cake? It is not nearly as popular but it is just as delicious as its pumpkin counterpart, if not more so.
The great thing about making dessert with vegetables like pumpkin, sweet potato, butternut squash and zucchini is that due to the vegetables’ water content the recipe will likely call for vegetable oil instead of butter. And therefore these delicious cakes are also perfect pareve dessert choices. No need to scramble to alter the recipe for a meat meal.
I have been making this recipe for sweet potato cake for years and people are always shocked when I share that the recipe is dairy-free. And now it’s your turn to wow guests with this sweet treat.
When paired with Martha Stewart’s simple Marshmallow Frosting Recipe it makes the perfect Fall dessert. And hey, this totally counts as a serving of vegetables, so have two.
2 medium sweet potatoes
1 ½ cups flour
1 tsp cinnamon
¾ tsp ginger
¼ tsp nutmeg
½ tsp baking powder
½ tsp baking soda
¼ tsp salt
1 cup sugar
½ cup vegetable oil
2 large eggs
1 tsp vanilla extract
Half recipe for Marshmallow Frosting
Preheat oven to 400 degrees. Pierce sweet potatoes with a fork and wrap in tin foil. Roast for 40-50 minutes ofr until soft. Let cool.
Cut potatoes in half and scoop out flesh. Place in a food processor fitted with a blade and pulse until smooth.
In a medium bowl, sift together flour, cinnamon, ginger, nutmeg, baking soda, baking powder and salt.
Add pureed sweet potatoes, sugar and oil to a large bowl. Beat on medium-high speed with an electric mixer until smooth. Add eggs one at a time beating well after each addition. Add vanilla. Add flour mixture in batches; beat just until blended.
Preheat oven to 325 degrees. Line and grease muffin tins. Fill muffin trays until 3/4 full.
Bake for 20 to 25 minutes or until a toothpick inserted comes out cool. Allow to cool.
Pipe frosting in a swirl on top of each cupcake. Using a hand-held blow torch, gently drag the torch across the frosting, toasting the frosting until just lightly brown.
Have you ever taken a trip to your local farmer’s market and seen some pumpkins or squash like this:
And you thought, “I must have one of those!” Then you brought it home, sat it down on the counter, scratched your head and said – “ok, now what the heck do I do with this!?”
But then I wasn’t quite sure what to do with it.
Pasta? Nah.Too much work.
Pie? Seemed liked a waste.
Combine with beer and cheese for a rich and warming soup? Ding ding ding!
Most surprising thing about the white pumpkin was actually the color – the flesh is slightly yellow inside, not the same white of the outside. And when roasted, the flesh becomes even darker, resembling a cheese pumpkin puree.
So please welcome to the world my White Pumpkin Cheddar Ale Soup. Pair this was a big hunk of crusty bread, green salad and a cold pumpkin beer for a well-rounded and happy meal.
1 medium sized white pumpkin
3-4 Tbsp olive oil
Salt and pepper
2 quarts vegetable stock
2 Tbsp butter
2 cups freshly shredded cheddar cheese
1 bottle pumpkin ale or other seasonal ale
½ cup heavy cream
¼ tsp nutmeg
Salt and pepper
Pepitas or dried pumpkin seeds
extra virgin olive oil
Preheat oven to 400 degrees. Cut pumpkin in halves or quarters and spread on a baking sheet. Season inside of pumpkin with salt, pepper and olive oil. Roast until flesh is fork tender and juices are released, around 45-60 minutes.
Allow pumpkin to cool.
Scoop pumpkin flesh and place in food processor fitted with blade. Puree pumpkin in batches until smooth. You can add a cup of stock if it makes this part easier.
Remove pumpkin puree and place into large pot along with half the vegetable stock. Heat through on medium-high heat.
Add butter and cheddar, whisking until melted. Add remaining vegetable stock.
Add beer, nutmeg and salt and pepper to taste. Bring to simmer and cook for another 10 minutes on low-medium heat.
Garnish with pepitas or pumpkin seeds and a drizzle of good quality extra virgin olive oil. You can even add a dollop of creme fraiche if you're feeling extra fancy.
I don’t know about you but I am just thrilled that September is over and we have moved past the chagim and into a new month. Beyond the happiness I feel for the chaos of the holidays being behind us, like many others I am so happy that it is officially fall and that everywhere I look there are pumpkins! While the temperatures where I live in Boston have remained in the 70’s it is still fall and therefore time for soup.
A few years ago, my husband and I went to New Orleans to visit friends. The wife, who is a fantastic cook, is always trying new recipes and she made us a delicious pumpkin soup. It was a fall version of minestrone soup with totally different flavors than I had tasted before. I happily received the recipe from her, and have been experimenting with her version ever since. Anything with pumpkin is a must try and anything that is easily brought as lunch the next day is also a winner, and I promise, this make a great lunch!
For this recipe, I toast the pumpkin seeds with salt and cayenne pepper to top the soup. It adds extra crunch and flavor.
1 19 oz can of chickpeas
4 carrots, cut into 2-3 large chunks
4 medium potatoes, quartered
2 large onion, quartered
salt and pepper
2 tsp turmeric
1 tsp paprika
1 tsp (less or more to taste) cayenne pepper
7 oz pumpkin, cut into 6-8 large chunks (peeled and seeds discarded)
4 zucchini, cut into 3-4 large chunks
half a green cabbage, quartered
4-5 stalks celery cut coarsely
7 cups of water
I cup prepared Israeli (pearl) couscous
1 bay leaf
Bring salted water to a boil.
Add the carrots, potatoes and onion, season with salt, pepper, paprika, turmeric, cayenne pepper, and bay leaf. Cook 45 minutes until the vegetables are tender.
Add the remaining vegetables and cook for 10 minutes.
Add chickpeas and cook for another 5 minutes.
Add salt and pepper to taste if necessary and remove the bay leaf.
Prepare the couscous according to the manufacturer's instructions.
Place a heap of couscous in a deep dish. Arrange the vegetables on top and ladle the soup around and over the couscous.