4-5 sweet potatoes can chick peas, drained and rinsed handful of frozen peas onion 1 tbsp olive oil cumin ginger cinnamon chicken soup broth 1-2 large tomatoes
Sweet Potatoes:
Saute onions in olive oil until light brown. Add cut up potatoes, chick peas and spices. When starts getting dry, add 3 tbsp of chicken soupf broth, tomatoes and peas. Cover and let cook until sweet potatoes are tender.
Cous-Cous:
Put couscous in bowl and add 1 1/2 cups clear chicken broth. Let stand for about 5 minutes until cous-cous is tender. Saute couscous in olive oil for 3-4 minutes, stirring constantly. Add chopped fresh parsley (you can even add artichoke stem pieces if you are also serving artichokes).
