Best Israeli Couscous With Diced Sweet Potato And Sumac Recipes

ISRAELI COUSCOUS WITH SWEET POTATO

Israeli Couscous With Sweet Potato image

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!"

Provided by Maxxr

Categories Southwest Asia (middle East)

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 8

Ingredients

3 tablespoons olive oil
2 shallots, chopped
1 sweet potato, small, peeled and sliced
1/2 teaspoon ground sumac
2 cups israeli couscous
3 cups chicken stock or 3 cups vegetable stock
salt
pepper, freshly ground, to taste

Steps:

Heat oil in medium saucepan over medium heat.
Cook shallots until soft but not browned, about 4 minutes.
Add sweet potato, sumac and couscous; cook, stirring, until couscous starts to toast, about 2 minutes.
Add stock, salt and pepper.
Bring to boil. Cover and reduce heat to low.
Cook the couscous for 10 - 12 minutes, or until all the liquid is absorbed and the couscous is al dente.
Remove from heat.
Let stand, covered, for 5 minutes.
Fluff with a fork before servings.

Nutrition Facts : Calories 514.7, Fat 12.9, SaturatedFat 2.1, Cholesterol 5.4, Sodium 285.3, Carbohydrate 81.5, Fiber 5.3, Sugar 4.2, Protein 16.3

ISRAELI MOROCCAN COUSCOUS

Israeli Moroccan Couscous image

The vegetables can be cubed, but will take longer to cook.

Provided by Cigall Daboosh Goldman

Categories 100+ Everyday Cooking Recipes Vegan Side Dishes

Time 55m

Yield 8

Number Of Ingredients 15

Ingredients

1 tablespoon olive oil
1 onion, diced
3 cups vegetable broth
2 carrots, peeled and julienned
2 turnips, peeled and julienned
1 sweet potato, julienned
1 zucchini, julienned
1 red bell pepper, julienned
1 (15 ounce) can garbanzo beans, drained
1 (15 ounce) can tomato sauce
¼ teaspoon ground cinnamon
½ teaspoon ground turmeric
1 pinch saffron
1 pinch curry powder
2 cups uncooked couscous

Steps:

Heat oil in a large pot over medium-high heat; saute onion until golden. Pour in vegetable broth and bring to a boil. Stir in carrots, turnips and sweet potato. Reduce heat to medium and simmer 15 minutes.
Reduce heat to low and add zucchini and red bell pepper. Simmer for 20 minutes.
Stir in garbanzo beans, tomato sauce, cinnamon, turmeric, saffron and curry powder. Simmer until heated through.
Meanwhile, bring 2 1/2 cups water to a boil. Stir in couscous, cover and remove from heat. Let stand 5 to 7 minutes. Fluff with a fork and serve with vegetables on top.

Nutrition Facts : Calories 282.2 calories, Carbohydrate 55.2 g, Fat 2.8 g, Fiber 7.2 g, Protein 9.4 g, SaturatedFat 0.4 g, Sodium 634.3 mg, Sugar 7.5 g