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.
-------------------- "Anyone can exercise, but this kind of lethargy takes real discipline." -Garfield