Description
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
- Olive Oil
- Shallots
- Sweet Potato
- Ground Sumac
- Israeli Couscous
- Chicken Stock
- Salt
- Pepper
Instructions
- Heat oil in medium saucepan over medium heat
- Cook shallots until soft but not browned, about 4 minutes
- Add sweet potato, sumac and couscous
- Cook, stirring, until couscous starts to toast, about 2 minutes
- Add stock, salt and pepper
- Bring to boil
- Cover and reduce heat to low
- Cook the couscous for 10 – 12 minutes, or until all the liquid is absorbed and the couscous is al dente
- Remove from heat
- Let stand, covered, for 5 minutes
- Fluff with a fork before servings