| 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 Exelynn@aol.com on Feb 3,
A Message from our Provider:
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