Moroccan sweet potatoes and cous-cous
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Sweet potatoes (up to 5) | |
| can | Chick peas, drained and rinsed | |
| 1 | Handful of frozen peas | |
| Onion | ||
| 1 | tablespoon | Olive oil |
| Cumin | ||
| Ginger | ||
| Cinnamon | ||
| Chicken soup broth | ||
| 1 | large | Tomatoes (up to 2) |
Directions
Recipies from Virtual
Jerusalem. Here are some recipies I found at the above address in Israel.
These are the two I selected but there are several more.
Sweet Potatoes: Saute onions in olive oil until light brown. Add cut up potatoes, chick peas and spices. When starts getting dry, add 3 tbsp of chicken soup broth, tomatoes and peas. Cover and let cook until sweet potatoes are tender. Cous-Cous: Put couscous in bowl and add 1½ cups clear chicken broth. Let stand for about 5 minutes until cous-cous is tender. Saute couscous in olive oil for 3-4 minutes, stirring constantly.
Add chopped fresh parsley (you can even add artichoke stem pieces if you are also serving artichokes).
Posted to JEWISH-FOOD digest V97 #039 by Exelynn@... on Feb 3, 1997.