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!
- 3 tablespoons olive oil
- 2 shallots, chopped
- 1 sweet potato, small, peeled and sliced
- 1⁄2 teaspoon ground sumac
- 2 cups israeli couscous
- 3 cups chicken stock or 3 cups vegetable stock
- pepper, freshly ground, to taste
Directions See How It's Made
- Heat oil in medium saucepan over medium heat.
- Cook shallots until soft but not browned, about 4 minutes.
- Add sweet potato, sumac and couscous; cook, stirring, until couscous starts to toast, about 2 minutes.
- Add stock, salt and pepper.
- Bring to boil. Cover and reduce heat to low.
- Cook the couscous for 10 - 12 minutes, or until all the liquid is absorbed and the couscous is al dente.
- Remove from heat.
- Let stand, covered, for 5 minutes.
- Fluff with a fork before servings.