Ingredients
- 3 Tbsp. extra virgin olive oil (45 ml)
- 2 x shallots, minced
- 1 x small sweet potato, peeled and finely diced
- 1/2 tsp grnd sumac (2 ml)
- 2 c. Israeli couscous (500 ml)
- 3 c. chicken or possibly vegetable stock (750 ml)
- 1 x salt and freshly cracked black pepper, to taste
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Israeli Couscous With Sweet Potato
Servings: 4
Directions
- Heat oil in a medium saucepan over medium heat. Cook shallots till soft but not browned, about 4 min. Add in sweet potato, sumac and couscous. Cook, stirring, till couscous starts to toast, about 2 min. Add in stock, salt and pepper. Bring to a boil. Cover and reduce heat to low. Cook the couscous for 10 to 12 min, or possibly till all the liquid is absorbed and the couscous is al dente. Remove from the heat. Let stand, covered, for 5 min. Fluff with a fork before serving.
- Israeli couscous is large, even-sized pearls of toasted pasta. You can find it in Middle Eastern stores or possibly upscale food markets.
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