Israeli Couscous With Sweet Potato
From Christine Cushing's "Fearless in the Kitchen" (I love Cdn. cookbooks!) For Potpie. CC's comment: "Israeli couscous is one of my all-time favourite starches. Different from N. African couscous, Israeli couscous looks like pearls and has a chewier texture. The best way to add flavour to these little white balls is with sumac, which gives a pleasant tanginess. I've got to admit, I really love tang!"
Ingredients
4 serv.Step-by-step instructions
- 1
Heat oil in medium saucepan over medium heat.
- 2
Cook shallots until soft but not browned, about 4 minutes.
- 3
Add sweet potato, sumac and couscous; cook, stirring, until couscous starts to toast, about 2 minutes.
- 4
Add stock, salt and pepper.
- 5
Bring to boil. Cover and reduce heat to low.
- 6
Cook the couscous for 10 - 12 minutes, or until all the liquid is absorbed and the couscous is al dente.
- 7
Remove from heat.
- 8
Let stand, covered, for 5 minutes.
- 9
Fluff with a fork before servings.
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