Israeli Couscous with Sweet Potato

Fearless in the Kitchen
Christine Cushing
Popular Food Network host, who's shows and books have attracted wide audiences for her simple and innovative recipes. 206 pp. $29.00. Recipe: Israeli Couscous with Sweet Potato.

3 tbsp. olive oil
2 shallots, chopped
1 small sweet potato, peeled and diced
1/2 tsp ground sumac
2 cups Israeli couscous
3 cups chicken or vegetable stock
salt and freshly cracked black pepper to taste

Heat oil in a 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 a boil. Cover and reduce heat to low. Cook the couscous for 10 to 12 minutes, or until all the liquid is absorbed and the couscous is al dente. Remove from the heat.

Let stand, covered, for 5 minutes. Fluff with a fork before serving.

Serves 4 to 6.

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