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Moroccan Sweet Potatoes and Cous-Cous
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Moroccan Sweet Potatoes and Cous-Cous Ingredients
4
Sweet potato
es (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
Tomato
es (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:
Potato
Cuisine:
Uncategorized
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