Autumn Couscous
#123290 - 11/18/04 03:17 PM
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Kree
Reged: 10/08/03
Posts: 3748
Loc: Northern NY
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Autumn Couscous
Serves 6
This is on my list of things to try VERY soon! 
2 medium sweet potatoes
2 Tbsp. olive oil
3 cloves garlic, minced
1 tsp. cumin
1/2 tsp. cinnamon
2 red bell peppers, chopped
1 can (28 oz) tomatoes, chopped (do not drain)
1 can (16 oz) chickpeas, drained
1/2 tsp. crushed red pepper
salt and pepper to taste
3 cups water
1/2 tsp. salt
2 cups uncooked couscous
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.
From 3fatchicks.com
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Kree, this sounds fantastic!
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S.
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 Natalie
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I've never made couscous before....do you think I should experiment first before trying this dish or is it really a no brainer? LOL  This sounds really good...but I don't think I even know what couscous tastes like either..... 
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I think you'll be fine just trying this recipe! Couscous is pretty tough to ruin. I think it's even easier than cooking rice because you take it off the heat right away! As for the taste, I don't consider it to have a very strong taste... although I always flavor it with something, so I don't know what it tastes like plain! I bet you'll like it... it has a really nice texture.
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Not to sound dumb but what is couscous?
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couscous
Couscous is granular semolina (a coarse wheat often used to make pasta), which has been moistened with water, lightly covered in flour, and rolled into tiny beadlike pellets.
KOOS-koos North African food
Season: available year-round
How to select: Available precooked in large supermarkets in bulk or boxes with other prepackaged side dishes.
How to prepare: Steam or combine with boiling liquid and let stand until the liquid has been absorbed. Typically served with stews in the Middle East and North Africa, and in salads in the United States.
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This is JUST what I've been craving but didn't even know it.
I'll make this very soon. YUM!
Thanks.
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I've still never made this one....just bumping it up since it IS "AUTUMN" right now... (at least in Seattle) hehehe
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