| Yield: | 4 servings |
Ingredients
- 2 shallots, finely chopped
- 1 tablespoon butter
- 1/2 cup diced sweet potato
- 1 cup Israeli couscous
- 1 3/4 cups chicken stock
- 1/4 teaspoon ground sumac
- Salt and freshly cracked pepper, to taste
Instructions
- In a medium saucepan saute shallots in butter until golden, about 3 to 4 minutes. Add the sweet potato and couscous and continue cooking for 2 more minutes or until they are both golden. Add the stock and spices and bring to a boil. Cover and reduce to low heat. Simmer for about 12 minutes or until liquid is absorbed. Remove from heat and let stand for 5 minutes. Fluff with fork and serve with lamb.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 263 |
| Total Fat | 4 g |
| Saturated Fat | 2 g |
| Carbohydrates | 46 g |
| Dietary Fiber | 4 g |
| Sugar | 5 g |
| Protein | 9 g |
| Cholesterol | 11 mg |
| Sodium | 462 mg |
Reviews
I’m addicted. So is my 1 yr old. I make this 2x/week. I add about one tablespoon of sumac b/c I like the spice and the lemony flavor it provides. DELISH! Thank you FoodTV!
This was a great side dish and I was so excited to see a recipe using Sumac. I love this spice and rarely is it called for. Very simple dish. It was a great light lunch to start the new year. I added a bit more sweet potato (because I had it.