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Name: Moroccan Sweet Potatoes and Cous-Cous
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: Onion; 1 tb olive oil; Cinnamon; 1 Handful frozen peas; 4 Sweet potatoes (up to 5); Chicken soup broth; Ginger; 1 lg Tomatoes, fresh (up to 2); Cumin; cn Chick peas drained and

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INGREDIENTS

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

Servings

INSTRUCTIONS

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.

NOTES

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Moroccan Sweet Potatoes and Cous-Cous

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

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.

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Nutrition

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Serving Size: 1 Serving (739g)
Recipe Makes: 1

Calories: 536
Calories from Fat: 37 (7%)

Amt Per Serving		% DV

	Total Fat 4.1g	6 %
	Saturated Fat 0.6g	3 %
	Monounsaturated Fat 2.5g
	Polyunsanturated Fat 0.6g
Cholesterol 0mg		0 %
Sodium 331.4mg		11 %
Potassium 2235.7mg		59 %
Total Carbohydrate 116.5g		34 %
	Dietary Fiber 19.4g	78 %
	Sugars, other 97.1g
Protein 11.5g		16 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 536

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