Couscous with Thyme & Honey Roasted Root Vegetables

Couscous with Thyme & Honey Roasted Root Vegetables

I came up with this dish when thinking of how to incorporate some simanim as well as fall vegetables like beets, carrots and parsnips into the Rosh Hashana meal. These root vegetables complement each other really well, and the addition of honey and thyme really rounds out the dish. If you’d like, you can leave out the couscous altogether, but I like the texture and how it turns purple from the beets. In fact, my kids call this “purple couscous” and they eat it by the bowlful.

This salad incorporates 3 simanim, beets, carrots, and honey. Serve it with fish or meat.

>Beets are called Silka, which is similar to Siluk, meaning removal. We ask Hashem that our adversaries be removed.

>Carrots have a dual meaning. In Yiddish, they are called Meren, meaning to increase. We ask Hashem to increase our merits.

>In Hebrew, carrots are Gezer,  meaning decree. We ask Hashem to judge us positively.

>Honey (as well as carrots) is eaten because of its sweetness. We ask Hashem to bless us with a sweet new year.

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9 thoughts on “Couscous with Thyme & Honey Roasted Root Vegetables

  1. This is gorgeous! Love it. I thought I had my menu all planned out, but I may have to add this . . .
    I was going to make red quinoa–I wonder if this would work with that.

    Shana Tova!!

    1. You can, but I would probably assemble it an hour or two before serving. If you dress it in advance, I think the couscous would soak up all the dressing and become a bit dry. (note that I havent made this recipe since I tested it, about 5 years ago, so I am going by memory here!)

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