Moroccan sweet potatoes and cous-cous

Yield: 1 Servings

Measure Ingredient
4 \N Sweet potatoes (up to 5)
\N can Chick peas, drained and rinsed
1 \N Handful of frozen peas
\N \N Onion
1 tablespoon Olive oil
\N \N Cumin
\N \N Ginger
\N \N Cinnamon
\N \N Chicken soup broth
1 large Tomatoes (up to 2)

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.

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