Autumn Couscous
- Reviews 2
Ready In: 55 mins
Serves: 6
Ingredients
- 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
Directions
- 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.
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