| 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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