Israeli Couscous With Sweet Potato |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 6 |
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From Christine Cushing's Fearless in the Kitchen (I love Cdn. cookbooks!) For Potpie. CC's comment: Israeli couscous is one of my all-time favourite starches. Different from N. African couscous, Israeli couscous looks like pearls and has a chewier texture. The best way to add flavour to these little white balls is with sumac, which gives a pleasant tanginess. I've got to admit, I really love tang! Ingredients:
3 tablespoons olive oil |
2 shallots, chopped |
1 sweet potato, small, peeled and sliced |
1/2 teaspoon ground sumac |
2 cups israeli couscous |
3 cups chicken stock or 3 cups vegetable stock |
salt |
pepper, freshly ground, to taste |
Directions:
1. Heat oil in medium saucepan over medium heat.
2. Cook shallots until soft but not browned, about 4 minutes.
3. Add sweet potato, sumac and couscous; cook, stirring, until couscous starts to toast, about 2 minutes.
4. Add stock, salt and pepper.
5. Bring to boil. Cover and reduce heat to low.
6. Cook the couscous for 10 - 12 minutes, or until all the liquid is absorbed and the couscous is al dente.
7. Remove from heat.
8. Let stand, covered, for 5 minutes.
9. Fluff with a fork before servings.
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