I love Sukkot–eating outside, enjoying fall fruits and vegetables, deepening our connections with nature and agricultural cycles. I recently spent time at an incredible native plants nursery near my home. It was fantastic: endless rows of plants native to the Mid-Atlantic region with detailed signs explaining the type of soil and sun they prefer. Between the rows the ground was deep mud and water after heavy rains for two days. Trudging along the rows in my rain boots, I just wanted to buy everything! The native plants are essential because they are “native” to the region in which they evolved and planting them helps to support biodiversity that attracts pollinators such as bees as well as butterflies and birds, better absorbs groundwater retention, and doesn’t require the use of chemicals.  Perhaps native plants don’t look as neat and trim as other gardens but they are humming, buzzing and flourishing. The Sukkot dish I made reinforces the importance of local, sustainable agriculture and happens to be easy and delicious.There’s lots that make me excited about this dish. The couscous is from the fabulous Bellegarde Bakery in New Orleans which sources it wheats from heirloom grain farmers throughout the South. The couscous has a nutty flavor, more like Israeli couscous in size and a much firmer texture and less absorption than the ubiquitous fine yellow couscous. The vegetables are an assortment of Roma beans, peppers and carrots that I purchased at my local farmers market.  The recipe is straightforward and simple–swap out any of the vegetables that you might not have with others that are in season for you.

And click here for more of my Sukkot recipes, including stuffed eggplants, roasted apples with barberries, and stuffed Kabocha squash.

Ingredients:

2 cups couscous
3 medium bell peppers, sliced into one inch pieces
6 carrots, chopped into 1/2-1 inch pieces
2 cups Roma beans
2 tbsp pomegranate seeds
2 tsps pomegranate molasses
1 tbsp olive oil
salt and pepper

Preparation:

1. Prepare the couscous and pre-heat the oven to 375 degrees.
2. Chop the vegetables and put on parchment paper lined baking sheets. Drizzle with olive oil, sprinkle with pinches of salt and a few grinds of fresh pepper (some people like to do this beforehand in a bowl to ensure they are evenly coated but I think they turn out fine with this quicker method).
3. Baked for about 30 minutes until roasted and the carrots are soft on the inside.
4. Put the couscous in the center of a platter and place the vegetables around the edge. Sprinkle  with pomegranate seeds and drizzle and pomegranate molasses. The molasses is tart so adjust according to your preference. I think it’s a nice contrast with the sweet roasted vegetables.

B’tayavon v chag sameach!