On this last day of 5772, my alarm clock rang before it was even light outside. As the night sky slowly turned into a morning sky, I laced up my running shoes and headed out the door to meet a friend. Yes, I was fully aware of the fact that we have 50 people joining us for each meal of Rosh Hashanah, I also knew that I had to put the finishing touches on our awesome children's programming to be held during services and I even remembered that I need to take my two kids shopping for new dress shoes. That being said, I also knew that getting out for a run was going to help me keep me centered and ready to accept whatever the day may bring my way! As we crossed over the bridge into downtown, we saw this beautiful view, and I couldn't resist snapping a picture. Looking at the serene and beautiful water with the sun rising, I couldn't help but marvel at the wonders of G-d. At that moment I asked Hashem to please bless my family with a beautiful, peaceful and serene year. I asked for a year that doesn't come with choppy waves to overcome, but rather a year that is smooth and flows nicely. I asked for a year filled with blessings that are easily recognizable as blessings. As Rosh Hashanah quickly approaches, I wish each and every one of you a Shana Tova U'Mituka! May all of your Tefillot (prayers) be answered and may 5773 only bring you peace, health and happiness!! Of course Rosh Hashanah wouldn't be complete with plenty of delicious meals - and so while I better get myself started on the cooking and baking, I will share the recipe for the couscous and veggies we will be eating tonight:)
(I learned how to make this "recipe" from our friend Sara who graciously made it for us for a good number of Rosh Hashanahs before moving away. I have zero measurements - and I change up the ratios of veggies each time I make it.)
Couscous and Vegetables
Olive oil
Onions
Carrots
Zucchini
Celery
Yellow squash
Canned chick peas
Fresh parsley
Chicken stock
Salt
Pepper
Garlic powder
Couscous
To make the veggies:
Prep all veggies by cutting into big chunks. Heat olive oil in a large pot, add onions and sauté. When onions start to get soft, add in carrots, zucchini, celery and yellow squash. Saute these veggies for a few minutes. Add enough chicken stock to cover all of the vegetable by about 2 inches. Chop up parsley and add to the pot along with the canned chickpeas. Season with salt, pepper and garlic. Bring to a boil and then allow to simmer until all of the veggies are soft.
To make the couscous:
Bring the pot of vegetables to a boil. Place desired amount of couscous in a pan or pot. Ladle the hot soup from the vegetables over the couscous. You want to put enough liquid, to the point where it looks soupy over the couscous. Cover the dish with the couscous with a towel and allow the couscous to absorb all of the liquid - this will cook the couscous. When ready to serve, place the couscous in the middle of a big platter, place the vegetables all around the couscous. Enjoy!!
