Autumn Couscous

   

recipe ingredients
2 medium sweet potatoes
2 Tbsp. olive oil
3 cloves garlic, minced
1 tsp. cumin
1/2 tsp. cinnamon
2 red bell peppers, chopped
1 can (28 oz) tomatoes, chopped (do not drain)
1 can (16 oz) chickpeas, drained
1/2 tsp. crushed red pepper
salt and pepper to taste
3 cups water
1/2 tsp. salt
2 cups uncooked couscous

recipe directions
Peel sweet potatoes and cut into half inch cubes.

Heat oil in a dutch oven. Add garlic, cumin, cinnamon and sweet potatoes and cook over medium heat, about 5 minutes. Add bell peppers, increase the heat to medium-high, cover and cook for 5 minutes. Uncover and cook for 5 minutes more, stirring occasionally. Increase the heat to high; add tomatoes and juice. Bring to a boil and add chickpeas, crushed red pepper, salt and pepper. Reduce the heat to low and simmer for about 15 minutes, until sweet potatoes are tender.

Boil the water in a small pot with 1/2 teaspoon of salt. Add couscous, cover and remove from the heat. Set aside for 5 minutes. Fluff with fork; spoon sweet-potato mixture over couscous and serve.

Other Suggested Recipes:

• Moroccan Vegetable Stew with Couscous
• Couscous Pilaf with Toasted Walnuts
• Pasta with Chickpea Sauce
• Lime and Tangerine Chicken
• Chickpea and Corn Patties