Moroccan Sweet Potato With Couscous Recipes

Steps:

• Heat oil in large pot over medium-high heat; saute onion until golden.
• Pour in vegetable broth and bring to boil.
• Stir in carrots, sweet potato and turnip (if using). Reduce heat and simmer 15 minutes.
• Reduce heat to low and add zucchini and red pepper. simmer 20 minutes.
• Stir in beans, tomato sauce and spices. Simmer until heated.
• Meanwhile, bring 2 1/2 cups water to boil. Stir in couscous, cover and remove from heat. Let stand 5 - 7 minutes.
• Fluff with fork and serve with vegetables on top.

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.

Steps:

• In a large pot, heat the oil over moderate heat. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes.
• Increase the heat to moderately high. Add the chicken, cayenne, cumin, salt, and pepper to the pot. Cook, stirring occasionally, for 2 minutes.
• Stir in the sweet potato, zucchini, tomato puree, water, and broth. Bring to a boil. Reduce the heat and simmer, stirring occasionally, until the vegetables are tender, about 10 minutes.
• Add the couscous to the soup. Simmer for 5 minutes, stirring occasionally. Remove the pot from the heat. Let the soup stand, covered, for 2 minutes; add the parsley and serve.

Steps:

• Place couscous in a bowl and pour in the hot water, stirring as you do (or prepare according package instructions) and set aside for 10 minutes.
• Meanwhile, combine nuts (except whole almonds), dried fruit, sugar and orange juice.
• Set couscous in a sieve above a saucepan of boiling water and steam it for 10 minutes.
• Rub in melted butter or margarine and then continue to steam for another 5 to 10 minutes.
• When ready to serve, mix nut and dried fruit mixture into the couscous and turn it out onto a serving dish.
• Decorate with whole almonds and sprinkle with powdered sugar and cinnamon to serve.

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.

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.

Steps:

• In a medium saucepan, combine the onion, garlic, ginger, and wine or sherry.
• Cover and sweat over low heat for 5 minutes.
• Add the cumin, cinnamon, paprika, and red pepper flakes and cook, uncovered, 1 minute longer.
• Add the water or chickpea cooking liquid, salt, sweet potatoes, and apricots.
• Bring to a boil, cover, and simmer until the sweet potatoes are just tender, about 15 minutes.
• Add the chickpeas, raisins, and lemon juice.
• Cook, stirring occasionally, for about 5 minutes, until the chickpeas are hot.
• Add the sliced almonds.