Moroccan sweet potatoes with couscous

Yield: 1 Servings

Measure Ingredient
4 \N Sweet potatoes; (up to 5)
1 can Chick peas; drained and rinsed
½ cup Frozen peas
1 \N Onion; chopped
1 tablespoon Olive oil
\N \N Cumin; to taste
\N \N Ginger; to taste
\N \N Cinnamon; to taste
1 large Tomatoes; chopped
1 cup Cut up chicken; optional
2 tablespoons Chicken broth; (up to 4)
1 pack (10 oz) couscous
1½ cup Chicken soup broth
\N \N Olive oil
\N \N Parsley



Sweet Potato Stew: Saute onions in olive oil until light brown. Add cut up potatoes, chick peas and spices. When it starts getting dry, add 3-4 tablespoons chicken broth, tomatoes, peas and chicken, if desired. Cover and let cook until sweet potatoes are tender.

Couscous: Put couscous in bowl and add 1½ cups warm chicken broth. Let stand for about 5 minutes until couscous is tender. Drain. Saute couscous in olive oil for 3-4 minutes, stirring constantly or place couscous in top of coucousier and steam. Add chopped fresh parsley before serving.

Posted to TNT - Prodigy's Recipe Exchange Newsletter by vu-man@... (V U Man) on Dec 13, 1997

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