[ Wednesday, Oct. 26, 2005 ]
[8:02 a.m.]
Autumn couscous
Ingredients
2 yams (pumpkin/squash optional)
2 tbsp olive oil
3 large garlic cloves
1 tsp ground cumin
½ tsp cinnamon
2 red bell peppers chopped
1 28oz. Can of tomatoes chopped with juice
1 16oz. Can of chickpeas
½ tsp crushed red pepper
Salt and pepper to taste
3 cups water
2 cups couscous
Directions
• Peel yams and cut into ½ inch cubes (about 4 cups)
• Heat oil in deep wide pot
• Add garlic, cumin, cinnamon, yams and cook over med heat for about 5 minutes
• Add bell peppers
• Increase heat to med high
• Cover and cook for 5 minutes
• Uncover and cook for 5 minutes more – stirring occasionally
• Increase heat to high and add tomatoes and juice
• Bring to a boil and add chickpeas, hot red pepper, salt and pepper
• Reduce heat to low and simmer for 15 minutes until yams are tender
• Boil water in a small pot with ½ tsp of salt
• Add couscous, cover and remove from heat
• Set aside for five minutes
• Fluff with fork
• Spoon yam sauce over couscous and serve.
Serves 4-6 people
Review: Uhm, this was really really good. i could taste the cinnamon. which was really nice, subtle but very nice. I thinik it would have been hella sweet if the couscous didn't expire in November of LAST YEAR!!! Definately going to try this one again.
My hubby discovered he loves sweet potatoes/yams so this one will make it's way into the rotation, i think.
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