Moroccan Sweet Potato With Couscous Recipes

MOROCCAN SWEET POTATO STEW

Steps:

• Place sweet potatoes in a microwave-safe bowl and add a splash of the broth. Cook in the microwave until slightly softened, 3 to 5 minutes.
• Heat olive oil in a soup pot over medium heat. Add onion, celery, bell pepper, and garlic. Cook and stir for 3 to 5 minutes. Add softened sweet potatoes, remaining broth, chickpeas, tomatoes, lemon juice, ginger, cumin, curry powder, coriander, chili powder, salt, and pepper. Bring to a boil, reduce heat, and cover pot. Simmer soup until vegetables are tender, about 20 minutes.
• Stir raisins and peanut butter into soup and simmer 5 minutes more. Adjust spices if necessary.

MOROCCAN SWEET POTATO WITH COUSCOUS

Steps:

• Chop sweet potato, put in a pot with barely enough water to cover.
• Add salt, bring to a boil, then reduce heat and simmer (just under medium temperature, not too low) for 10-12 minutes until tender.
• Cook couscous by placing in a bowl with equal amount of boiling water and covering immediately. Leave to cook while potato is simmering.
• Prepare ginger and lemon.
• Add everything except lemon zest and couscous to water and sweet potato and keep on cooking about 2 minutes.
• Stir in lemon zest.
• Fluff couscous, divide between two pasta plates (they hold the sauce better than flat plates) and top with sweet potato. Be generous with the sauce as it will soak into the couscous and add delicious flavour.

SWEET AND NUTTY MOROCCAN COUSCOUS

Steps:

• Pour the vegetable broth into a large saucepan, and bring to a boil. Add the butter, apricots, dates and raisins. Boil for 2 to 3 minutes. Remove from the heat, and stir in the couscous. Cover, and let stand for 5 minutes. Stir in the cinnamon and toasted almonds, and serve.