Israeli Couscous With Sweet Potato

Total Time
Prep 15 mins
Cook 15 mins

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!"

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.


Most Helpful

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!

DisasterInTheKitchen May 08, 2012

I had never heard of sumac before so of course I don't have any on hand yet. I read somewhere it has a lemony flavor so I used maybe a tablespoon of lemon juice as a substitute. My whole family loved it. We all had seconds - even the three kids under the age of 4! Of course, we are all big Sweet Potato fans to begin with - I am always looking for new ways to fix it.

Kay Shepherd March 13, 2010

I used extra sweet potato and onion instead of the shallots. It was quite tasty, but I had to cook it more than twice as long to get the sweet potato fully cooked. Next time, I will grate the sweet potato or precook it separately.

sandsted July 03, 2007

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