Jan 2013 Light for Web.pub - Temple Emanuel

Lisa Lanter Tree of Life
At the start of every new year, I try so hard to tie up all loose ends and make my plans and
preparations for the coming year. With so much too look forward to in the new year. I want to
be prepared as much as possible for the challenges ahead. I always think in the new year that
I have some control over how the year will proceed. I guess my energy levels are high at this
very moment in time.
We at Temple Emanuel would like to ask you, as you begin your planning and preparations for this new
year, to call upon us with exciting events that may be around the corner for you. Any happy life events that
you may have, please share them with us. Also, please remember the next time you pass the Tree of Life
outside the social hall, to stop and read happy inscriptions by your Temple family and consider adding your
own inscriptions to our Tree.
To add an inscription on the Tree of Life, please contact Holly Friedman at the Temple office
(856) 489-0029 x 118.
The newest additions to our Tree of Life include:
Donor Honor
Ken, Owen, Evan Romm & Dad Carrie Romm-Conversion
Karen Karper Kimberlea Karper
Karen Karper Jeffrey Karper
David & Margery Ann Ross Marriage of Jonathan Todd Ross
And Brigit Kelly Young
SWEET COUSCOUS WITH
NUTS AND DRIED FRUIT
Rabbi Newburge’s
· 2 -1/3 cups water
· 1/2 cup sugar
· 1/3 cup dried cranberries
· 1/3 cup dried apricots, chopped
· 1/3 cup dried cherries, chopped
· 2 1/2 cups (about 1 pound) couscous
· 1/2 cup coarsely chopped, toasted slivered
almonds
· 1/2 cup coarsely chopped toasted and skinned
hazelnuts
· 1/4 cup extra-virgin olive oil, if desired
In a medium saucepan, combine the water, sugar,
cranberries, apricots, and cherries. Bring the mixture
to a boil over medium-high heat, stirring constantly,
until the sugar has dissolved, about 2 minutes. Stir in
the couscous and remove the pan from the heat. Cover
the pan with a tight fitting lid until the couscous has
18
absorbed all of the cooking liquid, about 5 to 7
minutes.
Using a fork, fluff the couscous to break up any
lumps. Add the almonds and hazelnuts and toss.
Spread the mixture evenly on a baking sheet until
completely cooled, about 10 minutes.
Transfer the couscous to an airtight container and
store in the refrigerator.
Serving Suggestion:
Drizzle the couscous with
1/4 cup of extra-virgin olive
oil for a moister texture.
From:
www.foodnetwork.com