Prep 10 mins
Cook 45 mins
I found this online and can't wait to try it! It looks healthy and delicious. I found it on 3fatchicks.com.
- 2 medium sweet potatoes
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 teaspoon cumin
- 1⁄2 teaspoon cinnamon
- 2 red bell peppers, chopped
- 1 (28 ounce) can tomatoes, chopped (do not drain)
- 1 (16 ounce) can chickpeas, drained
- 1⁄2 teaspoon crushed red pepper flakes
- salt and pepper
- 3 cups water
- 1⁄2 teaspoon 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.
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.
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)