Moroccan Sweet Potatoes and Cous-Cous

Recipe look good to you?     

Moroccan Sweet Potatoes and Cous-Cous Ingredients

4 Sweet potatoes (up to 5)	Cumin
cn Chick peas, drained and	Ginger
1 Handful of frozen peas	Cinnamon
Onion	Chicken soup broth
1 tb Olive oil	1 lg Tomatoes (up to 2)

Instructions for Moroccan Sweet Potatoes and Cous-Cous

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.

Main Ingredient: PotatoCuisine: Uncategorized

More like this...

Moroccan Chicken with Cous Cous

Moroccan Cous Cous with Spicy Tomato Sauce And Roasted Caul

Charred Chicken Breast with a Mint And Chilli Cous Cous

Cous Cous Salad with Pumpkin, Chorzio and Walnuts