Be Happy, It's Sukkot!

On Sukkot, the Torah tells us to "be happy". And why shouldn't we be? It is the time of year when the harvest is gathered in, when we literally can "reap the fruits of our labor". While most of us are not farmers, we are fortunate to live in a leading agricultural state, and Washington apples and other produce are renown throughout the country. Still, if you have spent any time in a sukkah, you know that it is not the most confidence-inspiring structure! The rain gets in, the wind threatens to sweep the entire sukkah away, and around here, it's cold.

Perhaps the Torah is telling us that we can be happy despite being "insecure". That's not a bad lesson to take to heart these days.

So be happy, and enjoy this bountiful recipe from the URJ website. You can find more recipes and information about Sukkot here. Chag Sameah.

Vegetarian Couscous

This Moroccan-inspired dish is a perfect way to reap the bounty of wonderful vegetables available during the Sukkot season. It also makes a beautiful, edible centerpiece for your dinner table in the sukkah.

• 2 Tablespoons extra virgin olive oil
• 2 large garlic cloves, finely chopped
• 1 medium onion, diced into 1/2-inch pieces
• 2 carrots, sliced into 1/4-inch rounds
• 1 8-ounce can of tomato sauce
• 3/4 cup dark raisins
• 1/2 teaspoon salt or to taste
• 1 1/2 teaspoons ground cumin
• 2 1/2 cups of vegetable stock, divided use
• 2 small zucchini, sliced into 1/4-inch rounds
• 1 small (1 pound) eggplant, sliced into 1-inch cubes
• 2 yellow crookneck squash, sliced into 1/4-inch rounds, or 1 cup asparagus cut into 1-inch lengths
• 4 ounces of mushrooms (any type), caps cut into quarters (portabellas cut into 1-inch cubes)
• 1 15-ounce can of chickpeas, drained
• 4 Tablespoons butter or margarine
• 1 cup fine couscous
• 1 or more Tablespoons of finely minced parsley for garnish
  

1. Heat a large frying pan or 4-quart saucepan for 30 seconds, add the olive oil, and heat for 15 seconds. Sauté the garlic and onion until lightly golden. Do not allow the garlic to brown.
2. Add the carrots, tomato sauce, raisins, salt, cumin, and 1 cup of the stock. Cover and simmer for 10 minutes or until the carrots are crisp tender--thoroughly cooked but firm and not mushy.
3. Add the zucchini and the eggplant and cook for 10 minutes. Spoon in the crookneck squash or asparagus pieces, mushrooms, and chickpeas and stir to combine. Cook for an additional 10 minutes until all the vegetables are tender.
4. In a large saucepan, heat the remaining 1 1/2 cups of stock along with the butter or margarine. Add the couscous. Cover, remove from the heat, and allow the pan to sit for 5 minutes.
5. To serve, spoon the couscous into the center of a large rimmed dish, and surround with the cooked vegetables. Pour the sauce evenly over all, and sprinkle with a little parsley for garnish. Serves 4 as a main dish or 8 as a side.