Ingredients:
2 medium sweet potatoes
2 tablespoons olive oil
3 cloves garlic, minced
1 teaspoon cumin
1/2 teaspoon cinnamon
2 red bell peppers, chopped
1 (28 ounce) cans tomatoes, chopped ( do not drain)
1 (16 ounce) cans chickpeas, drained
1/2 teaspoon crushed red pepper flakes
salt and pepper
3 cups water
1/2 teaspoon salt
2 cups uncooked couscous
Directions:
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.
Servings: 6
Time preparation: 10 min.
Time total: 55 min.