Moroccan Sweet Potato With Couscous Food

MOROCCAN COUSCOUS WITH ROASTED SWEET POTATOES, CHICKPEAS AND HERB YOGHURT

Steps:

• Preheat the oven to 250°C and line two baking trays with baking paper.
• Cut the sweet potatoes lengthwise into wedges. In a bowl, mix the sweet potato wedges, 1 tablespoon olive oil, the thyme leaves and the chilli flakes.
• In a second bowl mix the chickpeas with 1 tablespoon olive oil, smoked paprika and some salt.
• Place the sweet potatoes on one of the prepared baking trays so that they do not lie on top of each other and season with salt and pepper to taste. Then roast in the oven for 20-25 minutes in the upper third until they are soft and slightly brown at the corners.
• In the meantime, place the chickpeas on the second baking tray. Once the sweet potatoes have been roasted for about 10 minutes, add the chickpeas in the oven. Roast everything until the vegatables are chrisp on the outside. Afterwards take the baking trays out of the oven and put them aside.
• While the vegetables are roasting, place the couscous with the vegetable stock and harissa in a bowl. Pour 1.5 times the amount of boiling water over it. Leave to soak for 5 to 10 minutes until all the water has been absorbed. Stir occasionally.
• In the meantime prepare the yoghurt sauce. Chop the herbs finely and mix with the remaining ingredients in a bowl and season with salt and pepper.
• Cut the pomegranate into quarters and remove the pomegranate seeds. My tip: fill a large bowl with water and dissolve the seeds under water. This will help you to avoid red splashes on your clothes and the fine skin will also be easier to remove from the seeds.
• Arrange the couscous on a plate. Place roasted sweet potatoes and the chickpeas on top. Then spread the yoghurt sauce over it and garnish with fresh mint and pomegranateseeds.

MOROCCAN SWEET POTATO WITH COUSCOUS

Steps:

• Chop sweet potato, put in a pot with barely enough water to cover.
• Add salt, bring to a boil, then reduce heat and simmer (just under medium temperature, not too low) for 10-12 minutes until tender.
• Cook couscous by placing in a bowl with equal amount of boiling water and covering immediately. Leave to cook while potato is simmering.
• Prepare ginger and lemon.
• Add everything except lemon zest and couscous to water and sweet potato and keep on cooking about 2 minutes.
• Stir in lemon zest.
• Fluff couscous, divide between two pasta plates (they hold the sauce better than flat plates) and top with sweet potato. Be generous with the sauce as it will soak into the couscous and add delicious flavour.

MOROCCAN CHICKEN STEW WITH SWEET POTATOES

Steps:

• Place flour in a wide, shallow bowl. Season chicken with salt and pepper; dredge in flour, shaking off excess. In a 5-quart Dutch oven or heavy pot, heat oil over medium-high. Add chicken, and cook until browned, 4 to 6 minutes per side; transfer to a plate.
• Add onion, ginger, and cinnamon to pot. Cook, stirring occasionally, until onion starts to soften, 2 to 3 minutes. Return chicken to pot. Add broth, sweet potatoes, and, if using, saffron. Bring to a boil; reduce heat, and simmer until chicken is cooked through and sweet potatoes are tender, 10 to 15 minutes. Discard ginger and cinnamon. Stir in lemon juice, and season stew with salt and pepper.
• While stew is simmering, prepare couscous according to package instructions. Serve chicken stew with couscous, garnished with cilantro, if desired.

SWEET AND NUTTY MOROCCAN COUSCOUS

Steps:

• Pour the vegetable broth into a large saucepan, and bring to a boil. Add the butter, apricots, dates and raisins. Boil for 2 to 3 minutes. Remove from the heat, and stir in the couscous. Cover, and let stand for 5 minutes. Stir in the cinnamon and toasted almonds, and serve.