| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Moroccan | 1 | Servings | |
INGREDIENTS
| 4 | Sweet potatoes; (up to 5) | |
| 1 | cn | Chick peas; drained and rinsed |
| 1/2 | c | Frozen peas |
| 1 | Onion; chopped | |
| 1 | tb | Olive oil |
| Cumin; to taste | ||
| Ginger; to taste | ||
| Cinnamon; to taste | ||
| 1 | lg | Tomatoes; chopped |
| 1 | c | Cut up chicken; optional |
| 2 | tb | Chicken broth; (up to 4) |
| 1 | pk | (10 oz) couscous |
| 1 1/2 | c | Chicken soup broth |
| Olive oil | ||
| Parsley |
INSTRUCTIONS
SWEET POTATO STEW COUSCOUS Sweet Potato Stew: Saute onions in olive oil until light brown. Add cut up potatoes, chick peas and spices. When it starts getting dry, add 3-4 tablespoons chicken broth, tomatoes, peas and chicken, if desired. Cover and let cook until sweet potatoes are tender. Couscous: Put couscous in bowl and add 1 1/2 cups warm chicken broth. Let stand for about 5 minutes until couscous is tender. Drain. Saute couscous in olive oil for 3-4 minutes, stirring constantly or place couscous in top of coucousier and steam. Add chopped fresh parsley before serving. Posted to TNT - Prodigy's Recipe Exchange Newsletter by vu-man@juno.com (V U Man) on Dec 13, 1997
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