| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Moroccan | 1 | Servings | |
INGREDIENTS
| 4 | Sweet potatoes, up to 5 | |
| Chick peas, drained and | ||
| rinsed | ||
| 1 | Handful of frozen peas | |
| Onion | ||
| 1 | T | Olive oil |
| Cumin | ||
| Ginger | ||
| Cinnamon | ||
| Chicken soup broth | ||
| 1 | Tomatoes, up to 2 |
INSTRUCTIONS
1997 http://www.virtual.co.il/city_services/kitchen Recipies from Virtual Jerusalem. Here are some recipies I found at the above address in Israel. These are the two I selected but there are several more. Sweet Potatoes: Saute onions in olive oil until light brown. Add cut up potatoes, chick peas and spices. When starts getting dry, add 3 tbsp of chicken soup broth, tomatoes and peas. Cover and let cook until sweet potatoes are tender. Cous-Cous: Put couscous in bowl and add 1 1/2 cups clear chicken broth. Let stand for about 5 minutes until cous-cous is tender. Saute couscous in olive oil for 3-4 minutes, stirring constantly. Add chopped fresh parsley (you can even add artichoke stem pieces if you are also serving artichokes). Posted to JEWISH-FOOD digest V97 #039 by [email protected] on Feb 3,
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