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Posted By 3FC On December 30, 2006 @ 6:26 pm In Entrees,Vegetarian | No Comments
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
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.
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