Total Time
Prep 10 mins
Cook 45 mins

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Ingredients Nutrition


  1. Peel sweet potatoes and cut into half inch cubes.
  2. Heat oil in a dutch oven; add garlic, cumin, cinnamon and sweet potatoes and cook over medium heat, about 5 minutes.
  3. Add bell peppers, increase the heat to medium-high, cover and cook for 5 minutes.
  4. Uncover and cook for 5 minutes more, stirring occasionally.
  5. Increase the heat to high; add tomatoes and juice.
  6. Bring to a boil and add chickpeas, crushed red pepper, salt and pepper.
  7. Reduce the heat to low and simmer for about 15 minutes, until sweet potatoes are tender.
  8. Boil the water in a small pot with 1/2 teaspoon of salt.
  9. Add couscous, cover and remove from the heat; set aside for 5 minutes.
  10. Fluff with fork; spoon sweet-potato mixture over couscous and serve.


Most Helpful

This was very nice, light and fresh and healthy tasting. I threw in a couple handfuls of baby spinach at the last minute, just for the color.

ChefSteph76 September 10, 2005

This was perfect for the meal I served. The only change I made was to sub. an unbroken dried Thai pepper for the crushed red, fished out before serving. Served with #102594 Chicken & Apple-Ham Stuffing (Bon Appétit 11-03)

It's loose again November 17, 2004

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