Israeli Couscous With Sweet Potato

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!"

• Ready In: 30 mins
• Serves: 4-6

Ingredients

• 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
•  salt
•  pepper, freshly ground, to taste

Directions

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.