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Israeli Couscous With Sweet Potato

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“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:
30mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

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.

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