| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Moroccan |
|
1 |
Servings |
INGREDIENTS
| 4 |
|
Sweet potatoes (up to 5) |
|
cn |
Chick peas, drained and rinsed |
| 1 |
|
Handful of frozen peas |
|
|
Onion |
| 1 |
tb |
Olive oil |
|
|
Cumin |
|
|
Ginger |
|
|
Cinnamon |
|
|
Chicken soup broth |
| 1 |
lg |
Tomatoes (up to 2) |
INSTRUCTIONS
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, 1997.
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