Passover Cooking with Susie Fishbein at Pomegranate – Part 2

Susie Fishbein demonstrated two more superb dishes:

Tershi in Pessach Couscous

Yield: 10 servings

Ingredients

• 2 cups prepared Passover couscous, set aside
• 4 lbs kabocha squash
• 1/4 cup finely chopped Pomegranate pickled lemon (3 – 4 slices)
• Olive oil
• eggplant
• 1/2 tsp smoked paprika
• 1/2 tsp sweet paprika
• 1/2 tsp salt
• 1/4 tsp cumin
• 1/8 tsp cayenne
• 1/2 jalapeño pepper
• 8 cloves fresh garlic

Directions

1. Preheat oven to 450 F.
2. Cover a cookie sheet with parchment paper. Place the squash chunks skin-side-down. Drizzle and rub with olive oil. Roast until soft, time will differ based on size of chunks (25-40 minutes). Allow to cool.
3. Cover two gas grates with foil. Place the eggplant right over each grate. Use tongs to turn as each side gets charred. After each eggplant is completely charred, place into a colander over a bowl and allow to cool.
4. Spoon the pumpkin off the skin, discard skin. Mash with a fork and place into a bowl.
5. Remove the charred skin from the eggplant and discard. Mash the flesh on a cutting board, chopping and scraping it with the side of your knife. Add to the pumpkin. Sprinkle smoked paprika, sweet paprika, salt, cayenne, and pickled lemon. In a food processor with the metal “s” blade, pulse the jalapeño and garlic. Add to mixture. Mix well to distribute spices. Spoon over the couscous.

Enjoy, gentle reader, enjoy!

CS