Autumn Couscous

Name: Autumn Couscous
Ingredients: 2 medium sweet potatoes; 2 tablespoons olive oil; 3 cloves garlic, minced; 1 teaspoon cumin; 12 teaspoon cinnamon; 2 red bell peppers, chopped; 1 (28 ounce) can tomatoes, chopped (do not drain); 1 (16 ounce) can chickpeas, drained; 12 teaspoon crushed red pepper flakes; salt and pepper; 3 cups water; 12 teaspoon salt; 2 cups uncooked couscous

13 ingredients

10 steps

Ingredients

2 medium sweet potatoes
2 tablespoons olive oil
3 cloves garlic, minced
1 teaspoon cumin
12 teaspoon cinnamon
2 red bell peppers, chopped
1 (28 ounce) can tomatoes, chopped (do not drain)
1 (16 ounce) can chickpeas, drained
12 teaspoon crushed red pepper flakes
salt and pepper
3 cups water
12 teaspoon salt
2 cups uncooked couscous

Directions

1

Peel sweet potatoes and cut into half inch cubes.
2

Heat oil in a dutch oven; add garlic, cumin, cinnamon and sweet potatoes and cook over medium heat, about 5 minutes.
3

Add bell peppers, increase the heat to medium-high, cover and cook for 5 minutes.
4

Uncover and cook for 5 minutes more, stirring occasionally.
5

Increase the heat to high; add tomatoes and juice.
6

Bring to a boil and add chickpeas, crushed red pepper, salt and pepper.
7

Reduce the heat to low and simmer for about 15 minutes, until sweet potatoes are tender.
8

Boil the water in a small pot with 1/2 teaspoon of salt.
9

Add couscous, cover and remove from the heat; set aside for 5 minutes.
10

Fluff with fork; spoon sweet-potato mixture over couscous and serve.