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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 6 |
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I found this online and can't wait to try it! It looks healthy and delicious. I found it on . Ingredients:
2 medium sweet potatoes |
2 tablespoons olive oil |
3 cloves garlic, minced |
1 teaspoon cumin |
1/2 teaspoon cinnamon |
2 red bell peppers, chopped |
1 (28 ounce) can tomatoes, chopped (do not drain) |
1 (16 ounce) can chickpeas, drained |
1/2 teaspoon crushed red pepper flakes |
salt and pepper |
3 cups water |
1/2 teaspoon salt |
2 cups uncooked couscous |
Directions:
1. Peel sweet potatoes and cut into half inch cubes.
2. Heat oil in a dutch oven; add garlic, cumin, cinnamon and sweet potatoes and cook over medium heat, about 5 minutes.
3. Add bell peppers, increase the heat to medium-high, cover and cook for 5 minutes.
4. Uncover and cook for 5 minutes more, stirring occasionally.
5. Increase the heat to high; add tomatoes and juice.
6. Bring to a boil and add chickpeas, crushed red pepper, salt and pepper.
7. Reduce the heat to low and simmer for about 15 minutes, until sweet potatoes are tender.
8. Boil the water in a small pot with 1/2 teaspoon of salt.
9. Add couscous, cover and remove from the heat; set aside for 5 minutes.
10. Fluff with fork; spoon sweet-potato mixture over couscous and serve.
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