Follow these steps for perfect results
shallots
finely chopped
butter
sweet potato
diced
Israeli couscous
chicken stock
ground sumac
Salt
to taste
Pepper
freshly cracked, to taste
Finely chop 2 shallots.
In a medium saucepan, sauté the chopped shallots in 1 tablespoon of butter over medium heat for 3-4 minutes, until golden.
Dice 1/2 cup of sweet potato into small cubes.
Add the diced sweet potato and 1 cup of Israeli couscous to the saucepan.
Continue cooking for 2 minutes, or until the sweet potato and couscous are lightly golden.
Add 1 3/4 cups of chicken stock, 1/4 teaspoon of ground sumac, salt, and freshly cracked pepper to taste.
Bring the mixture to a boil.
Reduce the heat to low, cover the saucepan, and simmer for approximately 12 minutes, or until the liquid is absorbed.
Remove the saucepan from the heat and let it stand covered for 5 minutes.
Fluff the couscous with a fork and serve.
Serve the couscous as a side dish, ideally with lamb.
Expert advice for the best results
Toast the couscous before adding liquid for a nuttier flavor.
Add other vegetables like carrots or zucchini.
Garnish with fresh parsley or mint.
Everything you need to know before you start
5 minutes
Can be made a day ahead and reheated.
Serve in a bowl or on a plate, garnished with fresh herbs.
Serve as a side dish with roasted lamb or chicken.
Serve warm or at room temperature.
Garnish with fresh herbs.
Pairs well with the sumac and savory flavors.
Discover the story behind this recipe
Commonly served in Israeli and Middle Eastern cuisine as a versatile side dish.
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