Israeli Couscous With Sweet Potato

• 3 tablespoons olive oil
• 2 shallots, chopped
• 1 sweet potato, small, peeled and sliced
• 1/2 teaspoon ground sumac
• 2 cups israeli couscous
• 3 cups chicken stock or 3 cups vegetable stock
• salt
• pepper, freshly ground, to taste

1. Heat oil in medium saucepan over medium heat.
2. Cook shallots until soft but not browned, about 4 minutes.
3. Add sweet potato, sumac and couscous; cook, stirring, until couscous starts to toast, about 2 minutes.
4. Add stock, salt and pepper.
5. Bring to boil. Cover and reduce heat to low.
6. Cook the couscous for 10 - 12 minutes, or until all the liquid is absorbed and the couscous is al dente.
7. Remove from heat.
8. Let stand, covered, for 5 minutes.
9. Fluff with a fork before servings.

olive oil, shallots, sweet potato, ground sumac, couscous, chicken stock, salt, pepper

Taken from www.food.com/recipe/israeli-couscous-with-sweet-potato-177009 (may not work)