Recipe courtesy of Christine Cushing

Israeli Couscous with Diced Sweet Potato and Sumac

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  • Yield: 4 servings
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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


  1. 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.