Susie Fishbein demonstrated two more superb dishes:
Tershi in Pessach Couscous
Yield: 10 servings
- 2 cups prepared Passover couscous, set aside
- 4 lbs kabocha squash
- 1/4 cup finely chopped Pomegranate pickled lemon (3 – 4 slices)
- Olive oil
- 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
- Preheat oven to 450 F.
- 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.
- 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.
- Spoon the pumpkin off the skin, discard skin. Mash with a fork and place into a bowl.
- 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!