STREAMING NOW: Feast with Friends

Israeli Couscous With Sweet Potato

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“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!"”

Ingredients Nutrition


  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.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a