We had originally planned this lesson for earlier in the fall in honor of the Rosh Hashanah table, but with the SFUSD contract delays, it’s now October! In the classroom, we watched a video of how couscous, a semolina-based product from North Africa, is made for mass consumption. We learned that many cultures have special foods for the new year, and that the tiny granules of couscous represent many blessings to come.
In the kitchen we made couscous with seven vegetables, a dish that is often served during Rosh Hashanah, especially in Morroco. Seven is a lucky number in many traditions around the world and a celebration of the bountiful fall harvest. The fourth and fifth graders really had the opportunity to show off their culinary skills with this recipe, dicing carrots, Corno di Toro peppers, buttercup squash, purple-top turnips, Early Girl tomatoes, and zucchini. Many of us were introduced to ras el hanout, a North African spice blend that contains rose petals, citrus peel, allspice, cardamom, coriander, saffron, and much more.
Our vegan meal showcases how many delicious, healthful dishes there are to explore all over the globe as we consider what a sustainable diet will look like in the future.
