Recipe - Moroccan Sweet Potatoes With Couscous

SWEET POTATO STEW
4 Sweet potatoes; (up to 5)
1 cn Chick peas; drained and
rinsed
One half cup Frozen peas
1 Onion; chopped
1 tablespoon Olive oil
Cumin; to taste
Ginger; to taste
Cinnamon; to taste
1 lg Tomatoes; chopped
1 cup Cut up chicken; optional
2 tablespoon Chicken broth; (up to 4)

COUSCOUS
1 pack (10 oz) couscous
1 One half cup Chicken soup broth
Olive oil
Parsley

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 34
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 One half cups warm chicken broth. Let
stand for about 5 minutes until couscous is tender. Drain. Saute couscous
in olive oil for 34 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 vuman@juno.com (V
U Man) on Dec 13, 1997