Israeli Couscous With Sweet Potato

READY IN: 30mins
Recipe by Maxxr

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!"

Top Review by DisasterInTheKitchen

Very nice recipe. I had the sumac on hand, it makes all the difference. Also added some garlic and mushrooms. Didn't have sweet potato, and still was really yummy. Thanks for posting!

Ingredients Nutrition


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

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