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
COUSCOUS
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